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Tuesday, August 28, 2007

Butter Tart Squares

One of my very favorite cookbooks was a free gift that I got when registering for wedding gifts at The Bay (eons ago). The book is called "A Century of Canadian Homecooking" and it has a chapter for every decade since 1900 with recipes and the history of the dishes.

This recipe is from the chapter dedicated to "The Fifties". About these squares, the book says: "Squares and bars came in all shapes and sizes and were the mainstay of suburban kitchens. Bazaars, teas, bridge luncheons, coffee parties, all required home baking."

Well, I certainly didn't bring these to a Bazaar (what the heck is a bazaar??) or a bridge luncheon. And I do wonder what the difference is between a "tea" and a "coffee party"... what if you go to a "tea" and ask for a cup of coffee? Do you get thown out? Ostracized?

I just happen to love butter tarts, and this is a nice simple (way less finicky) version.

Butter Tart Squares
from "A Century of Canadian Homecooking" by Carole Ferguson and Margaret Fraser

1/2 cup butter
1/4 cup sugar
1 cup flour

2 eggs, beaten
1 cup packed brown sugar
2 tbsp melted butter
2 tbsp flour
1/2 tsp baking powder
1 tsp vanilla
1 cup raisins

1. For base: cream butter with sugar and blend in flour until crumbly. Press into the bottom of a 8" square baking dish. Bake at 350F for 10 to 15 minutes or until lightly browned.

2. For topping: Combine all ingredients and spread over base. Bake and additional 30 minutes.

3. Cool in pan and cut into 16 squares.