Canadian Living magazine put the question out there: Butter Tart Square or Date Square? Well, I have been making both for years! Date Squares since I first discovered the kitchen as a child. Ok, maybe I didn’t make them by myself then, but I did get to chop the dates that came in a solid block which had to be painstakingly cut up.
This is the Buttertart Square recipe I have been making for the past 20 years. Oh, hey, I learned something interesting; apparently a well made BTS is quintessentially Canadian! Who knew? What the Lamington is to the Aussies! And here I thought Strawberry Shortcake was the quintessential Canadian dessert because it graces many a Canada Day Celebrations!
Without further ado…THE Buttertart Square recipe…
2 1/4 cups Flour
3 Tablespoons Sugar
3/4 cup Butter
3 large Eggs
2 cups Brown Sugar
1/3 cup Butter, melted
1 1/2 Tablespoons Vinegar
1 1/2 teaspoons Vanilla
1 Tablespoon Flour
1/2 teaspoon Salt
2 cups Raisins, soaked and drained
Preheat oven to 350F
Lightly spray a 9X13 pan with Vegetable Oil Spray.
In medium mixing bowl, combine flour and sugar, using a pastry blender.
Cut in cold butter until mixture resembles coarse crumbs.
Cut in cold butter until mixture resembles coarse crumbs.
Press into prepared pan and bake for 10 minutes.
Remove from oven and cool on wire rack for 10 minutes.
Meanwhile, in a large mixing bowl beat eggs until light and fluffy.
Stir in brown sugar, melted butter, vinegar, vanilla, flour and salt.
Scatter raisins over the baked crust then pour filling over all.
Bake in 350F oven for 20 – 25 minutes or just until set and golden brown.
Cool.
Cut into 24 squares.
Store leftovers in an airtight container.
These can also be frozen.
