Butter Tart Squares

This is not a recipe blog, but I tried out some squares this weekend and took them to my milonga workshop where they were demolished quickly. I told one friend I'd give her the recipe and decided to type it on my blog and make it more widely available. The original recipe is from Toronto Star and when I tested it this weekend I made slight variations. As follows: lemon juice and cinnamon were added by me. Also original recipe prefers all raisins, but suggested other measurements for raisins and nuts, which I prefer.

Butter Tart Squares

1 cup all purpose flour
1/4 cup granulated sugar
1/2 cup cold, unsalted butter

2 tbsp. unsalted butter melted, cooled
2 large eggs lightly beaten
1 cup packed brown sugar
2 tbsp. all purpose flour
1/2 tsp baking powder
1/2 tsp. pure vanilla extract
1/2 to 1 tsp. lemon juice (fresh)

pinch salt
slightly more than a pinch of cinnamon
1 cup raisins
1/2 cup chopped walnuts

In medium mixing bowl, mix flour and sugar. Using pastry blender or fingers, cut in butter till crumbly. Press into 9" square cake pan or 8" for thicker crust and filling layers(not sure what size pan I used, something that appeared standard!). Bake in preheated 350 oven 15 minutes. Let cool for 10 minutes.

For the filling, stir butter and eggs in medium bowl. Stir in sugar, flour, baking powder, vanilla, lemon juice, cinnamon and salt. Stir in raisins and nuts. Pour over base. Bake in preheated 350 oven until top springs back when lightly touched, 20 t0 25 minutes. It took longer than this, but I checked then and cooked it until the top was nicely medium browned and sprung back as indicated.

Let cook in pan on rack. Cut into squares. These were even nicer the next two days, at which point they were all gone. The number of squares depends on what size you cut them.