I never had a taste for butter tarts when I was younger, and when my mother asked me to make butter tart squares for church, my first response was to wrinkle my nose and go "Bleh!" like a ten year old staring down the last mouthful of steamed veggies on their plate. Clearly time has done something to my taste buds, or this different form of butter tarts made them more appealing this time around, because I found myself sneaking a couple after trying a teeeeeeeny, tiny, itty-bitty piece to make sure it was edible and up for being served in public. Surprise! They were yummy, and I was just a little bit impressed at how I'd managed not to muck the recipe up either. I made them again recently for a family friend having a gathering, and the squares went over well then too. Say what you will about my apparent 180 concerning these butter tart squares- I still will never reconcile with turnips.
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Butter Tart Squares
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Ingredients:
Base:
2 T. sugar
1 1/2 c. flour
1/4 c. margarine
Topping:
2 eggs
1 1/2 c. brown sugar
1 T. vinegar
1/4 c. margarine
1 c. raisins
1 tsp. flour
Preparation:
Preheat oven to 350 degrees (Farenheit)
1. In a medium bowl, combine sugar and flour. Cut in 1/4 c. margarine (using a pastry blender, not a mixer).
2. Press into 9-inch square pan. Bake 10 minutes.
3. Combine all remaining ingredients until well mixed.
4. Pour over baked base.
5. Return to oven, bake 25-30 minutes. Edges should be browned, and center of squares slightly firm.
6. Cool and cut into squares.
