Butter tart squares, two versions

Everyone loves butter tarts, but since we normally only eat them at Christmastime (gas station butter tarts notwithstanding), here's a great way to get that yummy taste year-round. We've brought these to pig roasts, pot lucks and all kinds of gatherings and they always go really fast. It's important to pre-bake the bottom shortbread pastry to make sure it's set before pouring the filling on, and you have the option of add-ins like raisins, pecans, or walnuts. Two versions are given here for different size pans, and although the ingredients differ slightly to give somewhat different textures to the filling portion. Experiment to see which version works best for you.

Butter Tart Squares 

1 1/2 c flour

 1/2 c brown sugar

 1/2 c butter at room temperature Blend and press into bottom of a 9 X 13 pan, and bake at 350 F for 12-14 minutes or edges start to brown 

Meanwhile, whisk together: 

4 eggs 2

 tsp vanilla 

pinch salt 

Stir in: 

2/3 c granulated sugar 

1/2 c flour 

Add: 2/3 c corn syrup 

1/8-1/4 c melted butter 

2 c raisins or pecans (optional)

 Pour filling over hot, partially cooked base. Bake another 20-25 minutes. 

Easier (and smaller) version:

Crust: 

combine

1/2 c butter

1/3 c brown sugar

1 1/4 c flour

combine till crumbly, then press into a 9 x 9" pan. Bake at 350 F for about 15 min till lightly browned

Combine: 

2 large eggs

1 c brown sugar

1 tsp flour

1/2 tsp baking powder

1/4 tsp salt 

1/4 c melted butter

1 tsp vanilla

1 1/2 c raisins or nuts (optional)

Pour over partially cooked base and return to oven for another 18-20 min