Butter Tart Squares Dessert (Print Version)
# Ingredients:
→ Crust
01 -
2 cups all-purpose flour
02 -
4 tablespoons icing sugar
03 -
1 cup unsalted butter, cold and cut into small cubes
04 -
1 to 2 tablespoons cold water (if needed)
→ Filling
05 -
1/2 cup unsalted butter, melted
06 -
3 cups brown sugar, lightly packed
07 -
4 large eggs
08 -
1 to 2 tablespoons white vinegar
09 -
1 tablespoon vanilla extract
10 -
3/4 cup raisins (optional)
# Instructions:
01 -
Line a 9x13 inch baking pan with parchment paper and coat with nonstick cooking spray.
02 -
Set oven temperature to 350°F (175°C) and allow to preheat.
03 -
In a large bowl, whisk together all-purpose flour and icing sugar.
04 -
Add cold butter cubes and cut into flour mixture with a pastry cutter or fingertips until pea-sized crumbs form. If mixture is too dry, blend in cold water 1 tablespoon at a time.
05 -
Press crust mixture evenly into the prepared pan. Bake in preheated oven for 10 minutes. Remove from oven and set aside.
06 -
Melt unsalted butter in a medium bowl. Whisk in brown sugar until smooth, then incorporate eggs one at a time, whisking well after each addition. Blend in white vinegar and vanilla extract. Stir in raisins if desired.
07 -
Pour the filling evenly over the baked crust. Return pan to oven and bake for 25 to 30 minutes, until filling is mostly set with a slight jiggle at the center.
08 -
Allow pan to cool to room temperature. Refrigerate for several hours until fully set.
09 -
Cut into squares and serve chilled or at room temperature.
# Notes:
01 -
Use melted and slightly cooled butter for the filling to prevent curdling the eggs.
02 -
For added texture and flavor, consider adding chopped nuts or substituting or including raisins.
03 -
Store squares in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.