SIGNATURE BUTTER TART SQUARES
Excerpted with permission from Set for the Holidays with Anna Olson, published by Appetite by Random House.
Base: 1 cup (150 g) all-purpose flour 1 cup (100 g) regular rolled oats (not instant)
1/4 cup (50 g) packed light brown sugar
1/2 cup (115 g) unsalted butter, melted
Topping:
3/4 cup (150 g) packed light brown sugar
1/2 cup (125 mL) pure maple syrup
2 large eggs
1/4 cup (60 g) unsalted butter, melted (warm but not hot) 2 tsp (10 g) white or cider vinegar
1 tsp (5 g) pure vanilla extract 1/4 tsp (1 g) fine sea salt
1 cup (150 g) raisins or pecan pieces (optional) Preheat the oven to 350°F (180°C). Lightly grease and line the bottom and sides of an 8-inch (20 cm) square pan with parchment paper.
1. For the base, stir the flour, oats and brown sugar by hand in a large bowl. Add the melted butter and stir together until the mixture is rough and crumbly (like a fruit crisp topping).
2. Press into the bottom of the pan, bake for 12 minutes to set (it will not brown) and then let cool in the pan on a wire rack. Leave the oven on. While the base is cooling, prepare the topping.
3. For the topping, whisk the brown sugar, maple syrup and eggs together until combined. Whisk in the melted butter followed by the vinegar, vanilla and salt.
4. Sprinkle the raisins (or pecans) (if using) in an even layer over the bottom of the base and carefully pour the maple syrup mixture over- top (you can move the raisins or pecans around to realign them, if required).
5. Bake for 25 to 30 minutes, until the topping bubbles just around the edges and is set when the pan is gently jiggled. Let cool completely in the pan on a wire rack before cutting into squares.
Makes 24 to 36 squares