You just have to love butter tarts and it seems everyone’s Mom made the best! This is a much quicker way to get your “butter tart hit”. Not tarts, just baked in a 9” square pan. My mom always used currants when she made her butter tarts, so I have used them here. You could substitute raisins. The squares freeze well just in case there are leftovers!
Makes One 9” Square Pan
For The Crust:
1 1/3 cups unbleached flour, or 1/3 cup wholewheat flour & 1 cup unbleached
2 Tbsp. granulated sugar
½ cup cold butter, cut into 1″ cubes
For The Filling:
2 eggs
1 ¼ cups packed brown sugar
¼ cup melted unsalted butter
1/2 cup currants
1/2 cup chopped walnuts
1 Tbsp. vinegar
1 tsp. vanilla
1 tsp. unbleached flour
Preheat the oven to 350 F. Grease a 9” square cake pan or spray with non-stick cooking spray.
Make the Crust:
Combine the flour & sugar in the bowl of a food processor, using on/off turns. Add the butter cubes & process, using on/off turns until crumbly. Press the mixture into the cake pan & bake for 10 – 12 minutes, or until lightly golden.
Make the Filling:
Beat the eggs & brown sugar together with a whisk until well blended. Stir in the remaining ingredients. Mix well. Spread over the crust & bake 25 – 30 minutes, or just until set & golden.
NB: Under baking the squares gives a soft, slightly running filling, bake longer for a firmer, set filling. Me, I go for the firmer, set filling, just like moms butter tarts were!
