Rum Raisin Butter Tart Squares
By: The Canadian Living Test Kitchen
The topping on these squares forms a delicate crust, so do not overbake them or the top will crack. To make cutting easy, refrigerate until firm and then cut into squares.
Portion size 36 servings
Credits : Canadian Living: Holiday 2012
Ingredients
1/2 cup butter softened
2 tablespoons icing sugar
1 1/2 cup all-purpose flour
Topping:
1 1/2 cup packed brown sugar
1/4 cup butter melted
2 eggs beaten
1 tablespoon white vinegar
1 tablespoon dark rum *
1 tablespoon amber rum
1 teaspoon vanilla
1 cup raisin or currants or a combination of dried fruit and chopped pecans
Method
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.)
*I used 2 T of 1 kind of rum.
**I only used 1 piece of parchment paper but if I made these squares again, I’d use 2 and then spray the sides with Pam.
By: The Canadian Living Test Kitchen
The topping on these squares forms a delicate crust, so do not overbake them or the top will crack. To make cutting easy, refrigerate until firm and then cut into squares.
Portion size 36 servings
Credits : Canadian Living: Holiday 2012
Ingredients
1/2 cup butter softened
2 tablespoons icing sugar
1 1/2 cup all-purpose flour
Topping:
1 1/2 cup packed brown sugar
1/4 cup butter melted
2 eggs beaten
1 tablespoon white vinegar
1 tablespoon dark rum *
1 tablespoon amber rum
1 teaspoon vanilla
1 cup raisin or currants or a combination of dried fruit and chopped pecans
Method
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.)
*I used 2 T of 1 kind of rum.
**I only used 1 piece of parchment paper but if I made these squares again, I’d use 2 and then spray the sides with Pam.
