Raisin Tart Squares (Shauna)

3 cups flour
¼ cup brown sugar
1 cup butter, room temperature
4 eggs
2 tsp. Vanilla
1/8 tsp. Salt
3 cups brown sugar
½ cup butter, melted
2 Tbsp. Vinegar
2 cups raisins

Preheat oven to 350˚F. Grease 2-8 inch pans or 1-9 x 13 inch pan. Mix 1 ½ cups flour, brown sugar and butter. Press into pans. Bake 5 minutes.

Whisk eggs, vanilla and salt until foamy. Beat in sugar. Gradually beat in butter and vinegar. Stir in raisins. Pour over base. Bake immediately 30-35 minutes. Cool on rack. Filling will set and sink as it cools. Serve at room temperature. Store in fridge 4 days or freeze 6 months. Do not overcook.