(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com

Beautiful Cherry Squares

This is the nicest marriage possible: tart sweet fruit, basking on a foundation of a sweet oamteal shortbread crust. Cut into big squares, serve on a napkin, and balance it on your lap, with a mug of coffee nearby.

Oatmeal Shortbread Pastry
2 cups all purpose flour
2 cups oatmeal
½ cup unsalted butter 
½ cup sugar 
3/4 teaspoon baking powder 
¼ teaspoon salt
1 teaspoon pure vanilla extract 
4-6 tablespoons light cream or half-and-half  

Sour Cherry Filling 
5-6 cups sour cherries (frozen is fine)
2 tablespoons cornstarch
3/4 cup sugar
   

 Lightly grease an 8 by 12 inch pan with non-stick cooking spray. Place the pan on a parchment paper lined baking sheet.   For the pastry, place flour, oatmeal, sugar, salt, and baking powder in a food processor. Add in butter and pulse to make a mealy mixture. Add vanilla and cream and pulse to form a soft dough. drizzling in more cream if required to make dough hold together.

 Turn out onto a lightly floured board and knead gently to for a firm but soft dough. Wrap in two equal sections. Refrigerate half, for an hour and place other in the freezer.   

For the Filling, place cherries, cornstarch and sugar in a medium bowl and toss to blend   

Preheat oven to 350 F.   Pat out half of pastry into an 8 by 11 inch pan or 9 by 9 inch square pan.  

Meanwhile, coarsely grate remaining frozen tart dough on a hand grater (a vegetable grater). Spoon filling on pastry bottom then disperse frozen pastry over fruit filling.   Place pan on a baking sheet. Bake until top pastry done, about 30-40 minutes.   Cool well then dust with confectioner’s sugar.   Chill 1-2 hours before cutting.

12-16 medium bars or squares (more if made smaller) 

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.