Butter tarts are a classic Canadian treat. I usually see them on cookie platters around the holidays and Christmas. These tarts are LOADED with sugar, raisins and nuts. Classic ingredients for the holidays.
The original recipe was from Canadian Living Magazine. I doubled the recipe to fit a 9"x13" pan but I cut the brown sugar in half! Nuts were omitted due to nut allergies in the family. I couldn't bring myself to use the whole amount of sugar.
Everyone loved these squares! Even with the reduced sugar, they were still sweet enough from the raisins and shortbread crust. I don't like my treats tooth-achingly sweet, just sweet enough. With butter. For butter tart purists, you can add up to the full amount of sugar. For us, it was tasty enough! My son enjoyed each bite with his eyes closed... YUM!
Reduced Sugar Butter Tart Squares
makes 1- 9"x13" pan
2 cups all-purpose flour
1/2 cup granulated sugar (I used 1/3 cup)
1 cup butter
1/4 cup butter, melted
4 eggs, lightly beaten
2 cups light brown sugar (I used only 1 cup!)
1/4 cup all-purpose flour
1 tsp baking powder
1 tsp vanilla
2 pinches salt
2 cups raisins (I used 1.5 cups)
1 cup coarsely chopped pecans (I omitted)
In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9x13-inch pan; bake in 350°F (180°C) oven for 15 minutes.
Topping: In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base.
Bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into squares.