A uniquely Canadian dessert, butter tarts have a flakey pastry filled with a perfectly sticky-sweet center.
This recipe uses raisins and walnuts, but you can swap out either or keep it plain.
1. For the Base: Cream the margarine, add the brown sugar then the flour (a cup at a time). Mix this well then pat it into a 9”x13”x2” baking pan. Bake for 15 minutes at 350 degrees until golden brown in color.
2. For the Top: Melt the butter/margarine in a saucepan. Pour the melted butter into a bowl and add all the other ingredients. Mix well to ensure the raisins and walnut pieces are completely coated.
Pour this mixture over the pre-baked base and return the baking pan to the oven. Bake at 350 degrees for 20-25 minutes ONLY. Do not over-bake as it will burn quickly.
Remove from the oven and place the pan on a wire rack to cool. Cut into 1”x2” bars or 2” squares and serve with whipped cream, ice cream or just as it is.
These squares (the whole pan or cut portions) can be frozen. Just wrap well or put them into a freezer container and they will keep up to 6 months.