Butter Tart Squares

For the Crust:

1 cup cold butter, cut into ½-inch pieces
2 cups all-purpose flour
3 tbsp granulated sugar

For the Filling:

1 cup raisins
1 cup hot water
4 eggs
2¼ cups brown sugar
⅓ cup corn syrup
2 tsp vinegar
2 tsp vanilla extract
2 tbsp all-purpose flour
½ cup butter, melted
1 cup pecans or walnuts, coarsely chopped

For the Crust: Preheat the oven to 350°F. Using a food processor or pastry blender, process or cut the butter into the flour and sugar until the mixture is mealy. Mix until it is just starting to come together and no longer looks dry. Press onto the bottom and 1 inch up the sides of a 9 x 13-inch baking pan. Bake for about 15 minutes, until set and barely golden.

For the Filling: Soak the raisins in the hot water for 15 minutes. Drain. Combine the eggs, sugar, syrup, vinegar, vanilla and flour in a medium bowl. Whisk until smooth. Whisk in the butter. Stir in soaked raisins and the nuts. Pour into the baked crust. Bake for 25 to 35 minutes, or until golden and no longer liquid in the centre. Cool completely before cutting into bars or squares. Store in the refrigerator in a tightly closed container for up to 5 days. Makes 32 squares.

Source: Wanda’s Pie in the Sky by Wanda Beaver, 2002