RUM RAISIN BUTTER TART SQUARES
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.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- 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.)
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