Cranberry butter-tart squares

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10 min


24 squares

* PLUS Baking Time: 32 minutes
Cranberry butter-tart squares

Andreas Trauttmansdorff


  • 1/2 cup butter , at room temperature
  • 1/2 cup brown sugar
  • 1 1/2 cups all-purpose flour
  • 4 eggs
  • 2 tsp vanilla
  • 1/4 tsp salt
  • 2/3 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 2/3 cup corn syrup
  • 1 1/2 cups raisins , preferably sultanas
  • 1/2 cup coarsely chopped fresh or frozen cranberries


  • Preheat oven to 350F (180C). For base, lightly butter two 8-inch (2-L) square pans or one 9×13-inch (3-L) baking pan. In a medium-size bowl, using a wooden spoon, beat butter with brown sugar until evenly mixed. Gradually stir in 1 1/2 cups (375 mL) flour just until mixed. Firmly and evenly press into bottoms of pans. Bake in centre of preheated oven until light golden, 12 to 14 minutes. Remove from oven but leave oven on.
  • Prepare filling while base is baking. In a medium-size bowl, whisk eggs with vanilla and salt until evenly mixed. Beat in granulated sugar. Gradually whisk in 1/2 cup (125 mL) flour. Stir in corn syrup until evenly mixed, then add raisins and cranberries. Divide filling over hot bases and evenly spread out.
  • Bake in centre of preheated oven until squares are lightly browned and centre is almost set, 20 to 25 more minutes. Remove pans to a rack and cool at least 4 hours before cutting into squares. Squares cut best after overnight refrigeration. Refrigerate up to 5 days or freeze up to 1 month.

Nutrition (per serving)

  • Calories
  • 179,
  • Protein
  • 2.5 g,
  • Carbohydrates
  • 32.9 g,
  • Fat
  • 4.8 g,
  • Fibre
  • 1.1 g,
  • Sodium
  • 87 mg.

This gooey Canadian classic – one of our most requested recipes – gets a colourful holiday spin with the addition of fresh cranberries.