- Preheat oven to 350F. Lightly grease two 8-inch square pans or one 9×13-inch pan. Measure 1½ cups flour into a small bowl along with the brown sugar and butter. Stir together until well blended.
- Firmly press the mixture into the bottom of the prepared pans. Bake in the centre of the preheated oven until light brown and set, about 12 to 14 minutes. Remove the pans to a rack while preparing the filling. Leave the oven temperature at 350F.
- To make the filling, whisk the eggs with the vanilla and salt until foamy. Beat in the granulated sugar. Gradually beat in remaining flour. Stir in the corn syrup, then raisins. Pour the filling over the partially cooked base.
- Immediately return the pans to the oven and continue baking until the squares are well browned and the edges start to pull away from the sides of the pan, about 20 to 23 more minutes. Remove the pan to a rack to cool. The squares will sink slightly and the filling will set as they cool.
- Cut into 32 squares. Serve at room temperature. Store, covered, in the refrigerator for up to 4 days, or freeze for up to 6 months.
Posted: Updated Nov 24, 2014
Photo credit: It's hard to beat a good butter tart, but these squares have all the gooey greatness and you don't have to fiddle with pastry. Just pat the shortbread crust in a pan and spoon the filling over top. What could be easier?