a mouthwatering starter that may be served at a poker night or a posh cocktail party. Serve alongside crackers or slices of toasted French bread.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 16 |
| Yield: | 16 slices |
Ingredients
- cooking spray
- 1 ½ cups all-purpose flour
- 2 tablespoons confectioners’ sugar
- ½ cup butter, softened
- 1 ½ cups brown sugar
- 2 eggs, well beaten
- ¼ cup melted butter
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup raisins
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Spray a 9×9-inch pan with cooking spray.
- Whisk flour and confectioner’s sugar together in a bowl; stir in 1/2 cup butter until crumbly. Press flour mixture evenly into the bottom of prepared pan.
- Bake in the preheated oven for 5 minutes. Remove pan from the oven, leaving oven at 325 degrees F (165 degrees C).
- Beat brown sugar, eggs, 1/4 cup melted butter, vinegar, and vanilla extract together in a bowl until smooth; stir in raisins. Pour sugar mixture over baked crust.
- Bake in the oven until bubbly and golden, about 35 minutes; cool before slicing.
Nutrition Facts
| Calories | 212 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 75 mg |
| Sugars | 20 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I had to use an 8×8 as I didn’t have a 9×9 (which did extend how long I had to cook the crust), but otherwise I followed the recipe. Honestly this was too sweet for me, and I am a dessert hound. It sorta reminded me of pralines in intensity. I also have to say that while the crust was nicely buttery, it was kinda weird to me that the flavor of the raisins was so intense in general, but also that it mostly drowned out the butter unless I got a mouthful of mostly crust. I don’t think I’ll be making this again.
Tastes good, make sure to put extra butter in bottom layer as it is crumbly. Do not overcook top layer as sides get hard.
I have started making these as pecan pie squares and they are even better than with raisins! My changes: add 1/4 tsp salt to each base and filling as I use unsalted butter, reduce flour in base to 1 1/4 cups, substitute 8 oz by weight coarsely chopped pecans, bake 35 minutes. I let cool then freeze, I find it easier to cut them. Remember to line the pan with parchment paper to make easier clean up and to lift them from the pan. I cut into 25 squares (5×5) since they are rich.
I did not care for this recipe. Not very buttery for butter tarts.
This is a NICE alternative to at traditional butter tart, top with whipped cream or ice cream for dessert!
This is an easy way to enjoy a butter tart! Not as pretty as a traditional tartlet, but so quick and easy with no fuss of rolling out a pastry. I followed the recipe exactly, and while it’s tastes like 5 stars there are a couple things I would change. First, don’t mix the raisons into the filling. I found I had to spread the raisons around to get them even and it started to tear the pastry! Just sprinkle the raisons on the crust before pouring the filling on. If you’re using a non-stick pan, overhang a layer of parchment paper so you can lift and cut the squares without cut marks in your pan. Otherwise a fantastic treat, thanks to Billy Boy!