|gluten free butter tart bars|
I really couldn't let Christmas pass without posting our recipe for this sweet, delicious, raisin studded square:)
(makes 8x8 pan)
1 cup gf pie crust dough (recipe here)
1/3 cup Butter or Margerine
1 cup Brown Sugar
2 Tbsp Milk or Cream
1/2 cup Raisins (you could substitute pecans)
1 Egg, beaten
1 tsp Vanilla Extract
Grease an 8x8 baking dish.
Press the pie crust dough into the dish so that it comes up the sides 3/4 inch.
Bake for 6-8 minutes at 350, until barely firm but not brown.
(if you made the whole crust recipe and have leftover dough, use it for small sugar cookies or freeze for future use)
|crust before baking|
|crust after baking|
Melt butter or margarine in a saucepan.
Mix vanilla, egg, milk and brown sugar and add to sauce pan, stirring constantly.
Add raisins to pan.
Bring to a boil for 1 minute, stirring constantly.
Pour into prepared crust.
Bake at 350 for 10-15 minutes, or until crust begins to brown.
Let cool for 20 minutes, then cut into small squares.
Let cool completely and remove from the baking pan.
Freeze to keep fresh (separating layers with parchment paper). Let thaw at room temperature to eat.
|melt the margarine|
|mix other ingredients separately|
|add to the melted margarine|
|add raisins and boil for 1 minute|
|pour into prepared crust|
|cool for 20 minute and cut into squares|