Photo: Erik Putz
Making individual tarts can be finicky (who wants to deal with pie crust?). These minimal-effort squares are just as good without the hard work.
3 cups all-purpose flour
3/4 cup granulated sugar
3/4 tsp salt
1 1/2 cups cold unsalted butter, cubed
2 cups packed brown sugar
1 cup 35% cream
2/3 cup corn syrup
2 tbsp unsalted butter, melted
1/3 cup dried cranberry, or sultans (optional)
Preheat oven to 350F. Lightly oil two 8 x 8-in. baking pans, then line with parchment, leaving some overhang.
Whirl flour with granulated sugar and salt in a food processor until combined. Add cubed butter and continue whirling until a ball forms, about 1 min. Divide dough equally between prepared pans. Press dough firmly into an even layer.
Whisk brown sugar with eggs in a large bowl. Stir in cream, corn syrup, melted butter, and sultanas, if desired. Divide mixture evenly between pans.
Bake in bottom third of oven until filling is puffed, 50 to 55 min. Transfer to a rack to cool completely, about 2 hr. Cut each pan into 16 squares.
Calories 280, Protein 3g, Carbohydrates 33g, Fat 16g, Sodium 89mg.
Originally published in the Today’s Parent November/December 2018 issue. Photo by Erik Putz.
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