Cranberry Butter Tart Squares
This recipe is from "Chatelaine" magazine a couple of years ago.
- ½ cup brown sugar
- ½ cup butter at room temperature
- 1 ½ cups all-purpose flour
- 4 eggs
- 2 tsp vanilla
- Generous pinch of salt
- 2/3 cup granulated sugar
- ½ cup flour
- 2/3 cup corn syrup
- 1 ½ cups golden raisins
- ½ cup coarsely chopped fresh cranberries (slightly thawed frozen ones before chopping)
Preheat oven to 350F. Lightly butter a 9 x 13 pan or 2 8-inch square pans. Cream brown sugar and butter until well blended. Gradually stir in 1 ½ cups flour. Firmly and evenly press mixture into bottom of pan(s). Bake in centre of 350F oven until light brown and set, about 12-14 minutes. Cool slightly.
For filling, whisk eggs with vanilla and salt until foamy. Beat in granulated sugar. Gradually beat in remaining ½ cup of flour. Stir in corn syrup until evenly mixed, then raisins and cranberries. Divide filling over partially cooked base(s) and evenly spread out. Return pan(s) to oven and continue baking until squares are browned and edges start to pull away from sides of pan, 20–23 minutes. Remove to a rack and cool at least 30 minutes. Cut in squares. Serve or store in fridge. Can be frozen and kept for up to 6 months.