These tart bars use dried cranberries instead of fresh, so you can make them any time of year.
10th Anniversary Cookbook; Martha Stewart Living Cookbook, 2000
- 6 tablespoons cold unsalted butter, cut into 12 pieces, plus more for pan
- 1 1/2 cups dried cranberries, (about 7 ounces, available at specialty-food stores)
- 1/4 cup confectioners' sugar, plus more for dusting
- 1 cup all-purpose flour
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup freshly squeezed plus 1 1/2 teaspoons lemon juice, (about 3 lemons)
- Preheat oven to 325 degrees. Butter an 8-inch square baking pan, and set aside.
- In a medium saucepan, combine cranberries and 2 cups water; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until water has been absorbed, about 25 minutes.
- Transfer cranberry mixture to bowl of a food processor; chop coarsely. Transfer to a bowl, and set aside.
- In bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and 3/4 cup flour. Add butter, beating on low speed until mixture forms pea-size pieces. Press batter into baking pan.
- Bake until golden, about 20 minutes. Transfer to a wire rack to cool.
- Beat eggs and granulated sugar until smooth. Add lemon juice; beat to combine. Add remaining 1/4 cup flour, and beat to combine; set lemon mixture aside.
- Reduce oven temperature to 300 degrees. Spread cranberry mixture over cooked crust. Pour lemon mixture over the cranberry mixture. Bake until set, about 40 minutes. Transfer to a wire rack to cool, 40 minutes. Chill 4 hours. To serve, cut into squares, and dust with confectioners' sugar.
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