You'll love this "easier" version of the old fashioned butter tart! I love to make them with chopped pecans!
For 2 Dozen(s)
In a medium-size mixing bowl, combine flour and sugar. Cut in softened butter or margarine with a pastry blender until the mixture becomes crumbly. Press into a lightly buttered 9-inch square baking pan. Bake in 350°F oven for 10 minutes. Remove from oven and set aside.
In a small mixing bowl, mix eggs and brown sugar with A whisk just until blended - make sure lumps are dissolved.
(If using raisins, soak them in warm water for 5 minutes. Pat dry). Add raisins or pecans, melted butter or margarine, vinegar and all-purpose flour to brown sugar mixture. Stir only until blended. Pour over crust.
Bake in 350°F oven for 30 minutes or until set and golden. Remove from oven.
IMPORTANT! Score portion cut marks through the top crust as soon as it's removed from the oven, otherwise the top crust will break if you cut it when its cooled.
Allow the dessert to cool and then cut completely through.