Butter Tart Squares

Recipe via Terri Ontkean

Crust:
Mix and press into a 9 x 9 pan:
1/2 cup butter
2 TBSP brown sugar
1 cup flour

Bake @ 350* for 15 minutes

Topping:
Mix and spread over cooked crust
2 eggs
1 1/2 cups oatmeal
1/4 tsp salt
1/2 tsp vanilla
1/2 cup raisins
1/2 cup chopped nuts (optional)

Bake for another 20 minutes


Version #2 Filling:
Although the Butter Tart is unique to Canada they are quite similar to the American pecan pie or the British treacle tart. In fact, even though the Butter Tart Squares' filling typically uses either raisins or chopped walnuts, you can just as easily use chopped pecans to emulate the pecan pie. These squares are excellent warm, at room temperature or even cold

Recipe via http://www.joyofbaking.com/ButterTartSquares.html#ixzz12Fv0rXSN

Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the center of the oven. Butter (or use a non stick cooking spray) an 8 x 8 inch (20 x 20 cm) pan.


1/4 cup (57 grams) unsalted butter, softened
1 cup (205 grams) light brown sugar
2 large eggs
1/4 cup (60 ml) light corn syrup
1 teaspoon pure vanilla extract
1 tablespoon (15 grams) all purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
2/3 cup (90 grams) raisins or 2/3 cup (75 grams) chopped pecans or walnuts (can use a combination of raisins and nuts)

Filling: In your food processor or with a hand mixer, beat the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, until incorporated.
 Scrape down the sides of the bowl as needed.
Then beat in the corn syrup and vanilla extract.
Stir in the flour, salt, and baking powder.

Sprinkle the raisins or nuts evenly over the baked shortbread base.
Then pour the filling over the raisins (and/or nuts)
Bake for about 20 - 25 minutes or until the filling is set.
 Remove from oven and place on a wire rack to cool.
Serve at room temperature or chilled.

Makes 16 - 2 inch squares.