My take on a ooey, gooey, Canadian classic, butter tarts. By baking them as squares rather than individual tarts, you get all that butter tart deliciousness, but with less work. The only tricky part of this recipe is letting it cool to room temperature before you cut it up and it!
- 2 cups (270 g) plain (all-purpose) flour
- ⅓ cup (65 g) packed brown sugar
- ½ tsp kosher salt
- ¾ cup (168 g) unsalted butter, melted
- ¾ cup (150 g) packed brown sugar
- ⅓ cup (114 g) golden corn syrup
- ¼ cup (85 g) maple syrup
- 2 eggs
- ¼ cup (56 g) unsalted butter, melted
- 1½ tsp (7.5 ml) white vinegar
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- ¾ cup (90 g) chopped pecans
- ½ cup (60 g) chopped raisins
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 9 large or 16 small bars.
- Preheat your oven to 175°C (350°F), lightly grease a 23 cm (9 inch) square baking pan with cooking spray and line with parchment paper to overhang the sides.
- To make the pastry, add the flour, sugar and salt to a large bowl or the bowl of your food processor and mix/pulse to combine. Add the melted butter and mix until moist and crumbly. Transfer to your prepared pan and press into the bottom and about ½ cm (¼-inch) up the sides.
- Dock the crust all over with a fork and bake for 15 minutes.
- Meanwhile, make the filling by whisking together the sugar, corn syrup, maple syrup, eggs, melted butter, vinegar, vanilla extract and salt in a large bowl
- Sprinkle the crust with the pecans and raisins and pour over the filling.
- Bake for 25 to 30 minutes or until the filling is just set but still a bit wobbly.
- Cool to room temperature before removing from the pan and slicing into squares.