Cranberry Butter Tart Squares

Base
1/2 c butter, at room temp
1/2 c brown sugar
1 1/2 c flour

Filling
4 eggs
  2 tsp vanilla
large pinch of salt
2/3 c brown sugar
1/2 c flour
2/3 c corn syrup
1 c raisins, preferably golden
1 c coarsely chopped fresh or frozen cranberries

Preheat oven to 350F. For base, lightly butter 9x13 baking pan. In a
medium bowl, beat together butter with brown sugar until evenly mixed.
Gradually stir in 1 1/2 cups flour until just mixed. Firmly and evenly
press into bottom of pan. Bake in centre of preheated oven until
lightly golden, 12 to 14 min. Remove from oven but leave oven on. 

Prepare filling while base is baking. In a medium bowl, whisk eggs with
vanilla and salt until evenly mixed. Beat in brown sugar. Gradually
whisk in 1/2 c flour. Stir in corn syrup until evenly mixed, then add
raisins and cranberries. Spoon filling over hot base and evenly spread
out.

Bake in centre of preheated oven until squares are lightly browned and
centre is almost set, 20 to 25 min. Remove pans to a rack and cool for
at least 4 hrs before cutting. Squares cut best after overnight refrigeration.

Refrigerate up to 5 days or freeze up to a month.