Rum Raisin Butter Tart Squares
The topping on these Rum Raisin Butter Tart Squares forms a delicate crust, so do not over bake them or the top will crack. To make cutting easy, refrigerate until firm and then cut into squares.
- 1/2 cup butter, softened (125 mL)
- 2 tablespoons icing sugar (30 mL)
- 1 1/2 cups all-purpose flour (375 mL)
- 1 1/2 cups brown sugar, packed (375 mL)
- 1/4 cup butter, melted (60 mL)
- 2 eggs, beaten
- 1 tablespoon white vinegar, (15 mL)
- 1 tablespoon dark rum or amber rum (15 mL)
- 1 teaspoon vanilla (5 mL)
- 1 cup raisins (250 mL)
In bowl, beat butter with icing sugar; mix in flour until in small crumbs. Press into parchment paper–lined 9-inch (2.5 L) square cake pan.
Bake in 350ºF (180ºC) oven until light golden and beginning to pull away from sides of pan, 12 to 15 minutes.
Topping: In bowl, whisk together brown sugar, butter, eggs, vinegar, rum and vanilla; stir in raisins. Pour over baked crust.
Bake in 350ºF (180ºC) oven until light golden and crust has formed but centre is still jiggly, about 35 minutes.
Let cool in pan on rack. Cut into squares. (Make-ahead: Freeze in airtight container for up to 1 month.)