There is a time for every purpose under heaven…and fall is the time for Buttertart Squares.
As delicious as buttertarts, but much easier to assemble, prepare and serve! I was raised on buttertarts, that Canadian staple, and thought nothing could ever beat the warm, Northern Lights aglow experience of a steaming mug of good tea washing down a sweet and salty buttertart.
But when the Mother Corp (CBC for you infidels) ran a Bars and Squares contest, I discovered, among many other deliciousnesses, the concept of Buttertart Squares.
The worthy website CBC ran for years with all the winning recipes and runners up is long gone, but lo and behold a cookbook appeared out of the firmament. Out of print these many years, but a treasure. Below is the recipe from “Great Canadian Cookies, Bars and Squares”. I have switched it up a bit, and you can fiddle with the type of brown sugar or the proportions of nuts and fruits.
Thankyou very much to Canadian heroine Clo Carey for entering the contest!
Make. And enjoy!
Buttertart Squares by Clo Carey, makes 3 dozen squares
1/2 c. butter
1 c. flour
2 T. dark brown sugar
1 1/2 c. brown sugar
1/2 c. oatmeal
1/4 t. salt
1/2 t. baking powder
1 t. vanilla
1/2 c. raisins, or currants, or dried cranberries, or dried cherries
1/2 c. chopped walnuts or pecans
-Preheat oven to 350oF
-Base: melt the butter and mix with flour and the 2 T. brown sugar. Press into a greased 9″ square pan and bake 350oF for 15 minutes until very light brown.
-Topping: Beat the eggs together till blended, then mix with all other topping ingredients and pour that mixture over the baked base. Bake again 20 minutes.
Cool and cut into squares. Recipe can be doubled (oh, behave!).
Adapted by Clo froma recipe submitted by Donna Wheeler to Bless this Food, a cookbook published by the Leaside Presbyterian Church, Toronto.