Name two home baking standbys that you find everywhere at Christmas. How about shortbread and butter tarts?
Now, how about putting them together?
Shortbread bars take on a new twist with the nostalgic butter tart filling that everyone loves, especially at this festive time of year.
Butter Tart Shortbreads
Filling
375 ml (1 1/2 cups) sultana raisins
30 ml (2 tbsp) butter
125 ml (1/2 cup) granulated sugar
15 ml (1 tbsp) cornstarch
250 ml (1 cup) hot water
15 ml (1 tbsp) lemon zest
30 ml (2 tbsp) lemon juice
Shortbread
250 ml (1 cup) unsalted butter, softened
250 ml (1 cup) granulated sugar, plus 50 ml (1/4 cup) for sprinkling over cookies
1 egg
375 ml (1 1/2 cups) all-purpose flour
125 ml (1/2 cup) cornstarch
30 ml (2 tbsp) lemon juice
Filling: In a saucepan, stir together raisins, butter, sugar and cornstarch. Stir in hot water and cook over medium heat until thick. Remove mixture from heat and stir in lemon zest and juice. Let cool to room temperature.
Shortbread: Preheat oven to 180 C (350 F). Using an electric mixer, beat butter with 250 ml (1 cup) sugar until light and fluffy. Add egg and mix well with a wooden spoon. In a separate bowl, whisk flour and cornstarch together. Add to butter mixture and mix until dough is just combined. Dough will be stickier than typical cookie dough.
Divide dough in half and press one-half into the bottom of a parchment-lined 2.5-l (9-by-9-inch) square pan. Pour cooled filling evenly over shortbread base. Divide remaining dough into 4 pieces. With floured hands, pat each piece to fit 1/4 of the pan until the top is covered. Smooth top pieces together with a knife. Sprinkle top with 50 ml (1/4 cup) sugar.
Bake for 40 to 45 minutes or until shortbread is golden brown. Let cool to room temperature and cut into squares.
Makes 12 squares.