Butter Tart Squares with Pecans and Raisins

**Prepare the Crust:** In a large bowl, whisk together the flour and salt.

Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

**Prepare the Filling:** While the dough is chilling, melt the butter in a saucepan over medium heat.

Stir in the brown sugar and corn syrup until smooth and dissolved. Remove from heat.

In a separate bowl, whisk the egg and vanilla extract. Gradually whisk in the melted butter mixture, ensuring it doesn't cook the egg. Whisk in Apple Cider Vinegar.

Stir in the chopped pecans and raisins.

**Assemble and Bake:** Preheat oven to 375°F (190°C).

On a lightly floured surface, roll out the chilled dough to a 12x12 inch square.

Transfer the dough to a 9x9 inch baking pan, pressing it into the bottom and up the sides. Trim any excess dough.

Pour the butter tart filling evenly over the crust.

Bake for 20-25 minutes, or until the crust is golden brown and the filling is set but still slightly jiggly in the center.

Let cool completely in the pan before cutting into squares and serving.