BUTTER TART SQUARES

INGREDIENTS

Time: 45 minutes, plus chilling Servings: 35

For the crust:

1 ¼ cup all-purpose flour ¼ cup packed brown sugar, light or dark Pinch of fine sea salt ½ cup cold unsalted butter, cubed

For the filling

1/3 cup unsalted butter, softened 2 tbsp heavy cream 1 tsp vanilla extract ½ cup raisins, roughly chopped (optional) 1 cup packed brown sugar, light or dark 1 large egg, beaten 1 tbsp all-purpose flour

PREPARATION

1. Heat oven to 180C. Make the crust: In a bowl, combine flour, brown sugar and salt. Using a pastry blender or your fingers, cut in butter until well combined and crumbly. It will be dry and sandy. Press flour mixture evenly into a 25cm quare pan and bake for 15 minutes.

2. As the crust bakes, make the filling: In a bowl, mix butter, cream, vanilla, raisins (if using), brown sugar, egg and flour until combined. Spread to edges over partly baked crust.

3. Return to oven and bake 14 to 20 minutes more or until golden brown (squares made with dark brown sugar will be a deeper shade of amber). A few minutes after removing it from the oven, run a knife or offset spatula around the edges to loosen any sugar that is stuck to the pan. Let pan cool to room temperature, then chill in a refrigerator. Once cold, use a sharp knife to slice into squares, approximately 5cm.