Mary Berg square Butter Tarts Freshly baked butter tart squares with a pecan and raisin topping. A simple and satisfying dessert recipe.
Difficulty
Portions
Novice
16 bars
Ingredients
For the Pastry
1 ½ cups all-purpose flour
1/3 cup packed brown sugar
½ teaspoon salt
¾ cup unsalted butter, melted
For the filling
¾ cup packed brown sugar
1/3 cup golden corn syrup
¼ cup maple syrup
2 eggs
¼ cup butter, melted
1 ½ teaspoons white vinegar
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup chopped pecans
½ cup raisins, optional
Directions
Heat your oven to 350ºF, lightly grease a 9-inch square baking pan with non-stick cooking spray and line with two slings of parchment paper.
Add the flour, brown sugar, and salt to a large bowl or the bowl of your food processor and mix until well combined. Pour over the melted butter and mix in until evenly combined and the mixture is evenly moist and crumbly. Turn the dough out into your prepared pan and press across the bottom and about ½ cm up the sides.
Poke the crust all over with a fork and bake for 10 minutes.
Meanwhile, make the filling by whisking together the brown sugar, corn syrup, maple syrup, eggs, melted butter, vinegar, vanilla extract, and salt in a mixing bowl or large glass measuring cup. Remove the crust from the oven, sprinkle over the pecans and raisins, if using, and pour on the filling mixture. Return the pan to the oven and bake for another 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.
