Cherry Maple Butter Tart Squares Two favourite recipes meet in one decadent square that’s sure to delight fans of both cherry pie and butter tarts. You won’t believe the flavour combination of tart cherries and maple syrup butter tart on a simple, buttery shortbread crust until you try it! They freeze well too, so make extra for those sweet snack cravings well into the Fall. Preparation Time: 20 minutesBaking Time: 55 minutesMakes 24 1 cup (250 mL) butter, at room temperature1/4 cup (50 mL) granulated sugar1 tsp (5 mL) vanilla2 cups (500 mL) all-purpose flour Cherry Filling:3/4 cup (175 mL) granulated sugar3 cups (750 mL) drained pitted Ontario Red Tart Cherries1/2 cup (125 mL) juice from Ontario Red Tart Cherries3 tbsp (45 mL) cornstarch Butter Tart Filling:2 Ontario Eggs1/2 cup (125 mL) packed brown sugar1/2 cup (125 mL) Ontario Maple Syrup1/4 cup (50 mL) butter, melted1 tbsp (15 mL) apple cider vinegar1 tsp (5 mL) vanilla In medium bowl, using wooden spoon, cream butter and sugar until smooth. Stir in vanilla. Stir in flour until mixture is crumbly. Press into 13- x 9-inch (3.5 L) metal baking pan, lined with parchment paper with 2-inch (5 cm) overhang on long sides, pressing dough evenly in bottom and about 1/2-inch (1 cm) up sides of pan to form raised edge about 1/4-inch (5 mm) thick. Bake in 350°F (180°C) oven for about 25 minutes or until edges are golden and top is set. Cherry Filling: Meanwhile, in medium saucepan, combine sugar, cherries and half of the juice. Bring to boil over medium heat, stirring to dissolve sugar. In small bowl, whisk remaining juice into cornstarch; pour into saucepan. Cook, stirring, for about 2 to 3 minutes or until bubbling, thick and glossy. Remove from heat; set aside. Butter Tart Filling: In large liquid measuring cup or medium bowl, whisk together eggs, sugar, maple syrup, butter, vinegar and vanilla until blended. Remove crust from oven. Spread cherry filling evenly over hot crust inside raised edge. Slowly drizzle butter tart filling evenly over cherries (do not stir). Bake for about 30 minutes or until evenly puffed, golden brown and bubbling. Let cool completely in pan on rack until room temperature and set (at least 4 hours). Use parchment overhang to remove from pan; using damp knife, cut into squares. Store covered with foil at room temperature for up to 2 days or freeze layered in parchment in an airtight container, for up to 2 months. Nutritional Information:1 SquarePROTEIN: 2 gramsFAT: 10 gramsCARBOHYDRATE: 30 gramsCALORIES: 214FIBRE: 1 gramSODIUM: 80 mg- Printed with permission from Foodland Ontario
Cherry Maple Butter Tart Squares
