Thank you, Billy Boy, for sharing! These are incredibly delicious and ooey-gooey, at the top of our list of favorites.

Gallery

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
16
Yield:
16 slices
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Spray a 9x9-inch pan with cooking spray.

    Advertisement
  • Whisk flour and confectioner's sugar together in a bowl; stir in 1/2 cup butter until crumbly. Press flour mixture evenly into the bottom of prepared pan.

  • Bake in the preheated oven for 5 minutes. Remove pan from the oven, leaving oven at 325 degrees F (165 degrees C).

  • Beat brown sugar, eggs, 1/4 cup melted butter, vinegar, and vanilla extract together in a bowl until smooth; stir in raisins. Pour sugar mixture over baked crust.

  • Bake in the oven until bubbly and golden, about 35 minutes; cool before slicing.

Nutrition Facts

212 calories; protein 2.4g 5% DV; carbohydrates 30.5g 10% DV; fat 9.4g 15% DV; cholesterol 46.1mg 15% DV; sodium 75.1mg 3% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/09/2015
This is an easy way to enjoy a butter tart! Not as pretty as a traditional tartlet but so quick and easy with no fuss of rolling out a pastry. I followed the recipe exactly and while it's tastes like 5 stars there are a couple things I would change. First don't mix the raisons into the filling. I found I had to spread the raisons around to get them even and it started to tear the pastry! Just sprinkle the raisons on the crust before pouring the filling on. If you're using a non-stick pan overhang a layer of parchment paper so you can lift and cut the squares without cut marks in your pan. Otherwise a fantastic treat thanks to Billy Boy! Read More
(5)

Most helpful critical review

Rating: 2 stars
07/11/2017
I did not care for this recipe. Not very buttery for butter tarts. Read More
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/09/2015
This is an easy way to enjoy a butter tart! Not as pretty as a traditional tartlet but so quick and easy with no fuss of rolling out a pastry. I followed the recipe exactly and while it's tastes like 5 stars there are a couple things I would change. First don't mix the raisons into the filling. I found I had to spread the raisons around to get them even and it started to tear the pastry! Just sprinkle the raisons on the crust before pouring the filling on. If you're using a non-stick pan overhang a layer of parchment paper so you can lift and cut the squares without cut marks in your pan. Otherwise a fantastic treat thanks to Billy Boy! Read More
(5)
Rating: 4 stars
03/02/2020
Tastes good, make sure to put extra butter in bottom layer as it is crumbly. Do not overcook top layer as sides get hard. Read More
Rating: 4 stars
04/10/2015
This is a NICE alternative to at traditional butter tart top with whipped cream or ice cream for dessert! Read More
Advertisement
Rating: 2 stars
07/11/2017
I did not care for this recipe. Not very buttery for butter tarts. Read More
Rating: 4 stars
08/18/2020
I have started making these as pecan pie squares and they are even better than with raisins! My changes: add 1/4 tsp salt to each base and filling as I use unsalted butter, reduce flour in base to 1 1/4 cups, substitute 8 oz by weight coarsely chopped pecans, bake 35 minutes. I let cool then freeze, I find it easier to cut them. Remember to line the pan with parchment paper to make easier clean up and to lift them from the pan. I cut into 25 squares (5x5) since they are rich. Read More