"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Butter Tart Squares Recipe

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This recipe for Butter Tart Squares, by , is from Sherrill Family Cookbook Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianna Sherrill

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
Crust
1 cup unsalted butter cold, cubed
4 tbsp powdered icing sugar
2 cups all purpose flour
Filling
1/2 cup butter unsalted
3 cups brown sugar lightly packed
4 large eggs
2 tbsp white vinegar
1 tbsp vanilla
optional: 3/4 cup raisins

Directions:
Directions:
Instructions
Line a small cookie sheet (or 9x13" pan if you want thicker squares, just adjust your baking time) with tin foil and spray lightly with non stick. Preheat oven to 350 degrees F.
In a large bowl, cut butter into icing sugar and flour with a pastry cutter or your hands until pea-sized lumps of butter remain. When you grab a handful and squeeze, you want it to hold together. If it falls apart right away, you might want a little more butter. If it's too sticky, a little more flour.
Dump flour mixture into pan and press down evenly to form a crust. Bake for 10 minutes.
Meanwhile, prepare your filling in the same bowl.
Melt butter in the microwave. Whisk in brown sugar. Whisk in eggs, vinegar and vanilla. Stir in raisins if using.
Spread over crust and bake another 20-25 minutes until filling is set or almost set -- you don't want it too jiggly. Cool to room temperature before slicing. I like to refrigerate mine so for an hour or two so it comes out of the pan easier.

 

 

 

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