Saskatoon Butter-Tart Squares

Saskatoons are a prairie favourite and add just the right pop of tartness to these butter-tart squares.

1/2 cup butter, softened

1/4 cup packed brown sugar

1/2 cup oat flour (just whizz oats in a processor until floury)

1/2 cup all-purpose flour

For the filling

3/4 cup maple syrup

2/3 cup packed brown sugar

1/4 cup butter

2 large eggs

1 1/2 tsp vanilla extract

Zest of 1 lemon

2 tbsp all-purpose flour

1 pinch salt

2/3 cup dried currents

1 cup saskatoons (fresh or frozen)

Preheat your oven to 350˚F, and generously grease a 9-by-9-inch pan.

To prepare the crust, cream the butter and brown sugar in a mixing bowl, then add the all-purpose flour and the oat flour. Mix until combined, and press the mixture evenly into the bottom of the prepared pan. Bake in the preheated oven for 15 minutes.

To prepare the filling, place the maple syrup, brown sugar and butter in a pot over medium-high heat, and bring it to a boil. Reduce the heat to low, and let it simmer 2 to 3 minutes, stirring constantly. Remove from the heat, and let cool 15 minutes.

In a small bowl, whisk together the eggs, vanilla, lemon zest, flour and salt until combined. Add it to the cooled maple syrup mixture, and whisk.

Scatter the currents and saskatoons over the prepared crust, and pour the filling over the fruit in an even layer. Bake in the preheated oven for 30 minutes, then allow to cool in the pan for 1 hour before slicing in.