Sunday, November 16, 2008

Dried Fruit Maple Squares

Dried Fruit Maple Squares
From The Mixer Bible: Over 300 Recipes For Your Stand Mixer

Hands-on time: 10 minutes
Baking time: 35-40 minutes

Makes 24 squares
Note: if you don’t have a stand mixer, use a hand electric mixer.

2 cups unbleached all-purpose flour
¼ cup granulated sugar
2/3 cup cold unsalted butter, cut into small pieces
1 tsp baking powder
¼ tsp salt
2 large eggs
¾ cup lightly packed brown sugar
½ cup unsalted butter, softened
¼ cup pure maple syrup
4 eggs, room temperature work best
1 ¼ cup chopped pecans
1 ½ cups dried fruit (the book called for cranberries, I used a mix of dried cherries & dried blueberries)
Pinch of salt

1. Pre heat the oven to 350°F/180°C and prepare 13”x9”x2” metal baking pan (butter sides and parchment sheet to fit over the bottom of the pan).
2. Place flour, sugar, cold butter, baking powder & salt in mixer bowl. Using the flat paddle, set to speed 2 and beat until mixture resembles coarse crumbs. Beat in eggs, one at a time until the dough forms a ball.

3. Roll out the dough on a floured work surface into a 13”x9” rectangle. Carefully fold twice (envelope style across) to transfer to the prepared pan. Press evenly up the sides and refrigerate while you prepare the filling.

4. Place brown sugar and softened butter into the mixer bowl and using the whisk beater, set the speed to 4 and beat until light and fluffy. Beat in the maple syrup and then add the eggs, one at a time, until smooth.

5. Using a rubber spatula, fold in the nuts, dried fruit and salt until evenly incorporated.

6. Pour the filling into the dough and spread evenly in the pan.

7. Bake in the lower third of the oven for 35-40 minutes, or until the pastry is golden around the edges and the filling is set.

8. Cool completely in the pan on a cake rack. Cut into squares

Store in an air tight container in the fridge for 3 days or freezer for 4 weeks.

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