Thursday, December 12, 2013

Reduced Sugar Cranberry Butter Tart Squares

It has been so long since my last post!  I was extremely busy in October and November and didn't have time to blog.  Also, we just got back from my brother's dream beach wedding in Hawaii last week.  Trying to adjust from Honolulu's +30C to 100 Mile House's -30C weather was quite a shock now that we are back home!  

Luckily, it's -2C and I'm finally starting to get into the Christmas baking season!

With a few basic ingredients, I wanted to make something fast, easy and buttery but not too sweet.   The cranberry butter tart squares were inspired by this reduced sugar butter tart squares recipe.  Butter tart squares are a great addition to any Christmas cookie platter.  

I used dried cranberries when I didn't have enough raisins.  Hubby said that they were the best butter tart squares I have ever made!  The tanginess of the dried cranberries made the squares less sweet.  Substituting with alternate ingredients can create something even better!  

This recipe has eggs, butter and gluten.  I plan to create a gluten-free and vegan equivalent of this recipe later on so I can eat them too!  

Reduced Sugar Cranberry Butter Tart Squares
makes 1- 9"x13" pan

2 cups all-purpose flour
1/2 cup granulated sugar 
cup butter

1/4 cup butter, melted
4 eggs,  lightly beaten
2 cups light brown sugar (I used only 1 1/4 cup!)
1/4 cup all-purpose flour
1 tsp baking powder
1 tsp vanilla
2 pinches salt
3/4 cup raisins
3/4 cup dried cranberries (instead of 2 cups raisins)
1 cup coarsely chopped pecans (I omitted)
optional:  powdered/icing/confectioner's sugar

In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9x13-inch pan; bake in 350°F (180°C) oven for 15 minutes.

Topping: In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base.

Bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into squares.

Optional:  dust with powdered icing sugar right before serving for prettier presentation. 

- Adapted from Canadian Living Magazine: July 2009


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1 comment:

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