You'll never have to fuss with pastry again! These are just as delicious and half the fuss!

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
40 mins
total:
1 hr 35 mins
Servings:
16
Yield:
1 9-inch square pan
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Base:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Whisk 1 cup flour and white sugar together in a bowl; cut 1/2 cup cold butter into flour mixture with a pastry blender until crumbly. Press flour mixture evenly into the bottom of a 9-inch square cake pan.

  • Bake in the preheated oven for 15 minutes. Remove to cool slightly, leaving oven on.

  • Whisk eggs and 2 tablespoons melted butter together in a bowl; whisk in brown sugar, 2 tablespoons flour, baking powder, and vanilla extract. Stir raisins and pecans into egg mixture; pour over the base.

  • Bake in the preheated oven until top springs back when touched, about 20 minutes. Cool completely before cutting into squares.

Nutrition Facts

220 calories; protein 2.4g 5% DV; carbohydrates 31.1g 10% DV; fat 10.4g 16% DV; cholesterol 42.3mg 14% DV; sodium 80.1mg 3% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/25/2016
I love this recipe but I did tweak it a bit I doubled the filling part of the recipe and added a table spoon of vinegar turned out perfectly. Thanks for the recipe Read More
(3)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/24/2016
I love this recipe but I did tweak it a bit I doubled the filling part of the recipe and added a table spoon of vinegar turned out perfectly. Thanks for the recipe Read More
(3)
Rating: 4 stars
02/01/2015
I was skeptical of the crust. I thought for sure it would be too dry as it doesn't seem to come together very well. It held up very well and sliced beautifully. It is however too thick in my opinion. The ratio of crust to butter tart batter was half and half. So the actual butter tart flavour doesn't really have a chance to shine as it is taken over by the crust. I also greased the cake pan and glad I did. Baking times were right on the money. Thanks for sharing your recipe Sonrisa Read More
(2)
Rating: 5 stars
02/02/2016
May need to increase bake time to 30 minutes or a little more. Make sure Center isn't runny anymore. Otherwise an awesome recipe! Easy and really tasty! I didn't have brown sugar so I used a cup of white sugar with one tbsp of molasses and they still turned out perfect. Highly recommend this one. Read More
(1)
Advertisement
Rating: 5 stars
05/04/2020
These are delicious! I substituted the raisins and nuts with 1/4 cup ground almonds. No one likes nuts and raisins at my house. They were still delicious! Read More