Rum Raisin Butter Tart Squares

Rum Raisin Butter Tart Squares580 Image by: Rum Raisin Butter Tart Squares580 Author: Canadian Living

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

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.)

Nutritional facts Per piece: about

  • Fibre 1 g
  • Sodium 36 mg
  • Sugars 12 g
  • Protein 1 g
  • Calories 106.0
  • Total fat 4 g
  • Potassium 77 mg
  • Cholesterol 21 mg
  • Saturated fat 3 g
  • Total carbohydrate 17 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rum Raisin Butter Tart Squares

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