Cherry Coconut Butter Tart Bars

These are a type of squares my mom used to make. They are a variation of the classic Canadian Butter Tart, but the raisins or currents are replaced with coconut and glazed cherries.  You can make them  in a 9×13 pan as a square with the shortbread base, or omit the base and pour the topping into tart shells.

Base:
1 cup butter
3 cups flour
4 Tbsp. sugar
1 tsp. salt

Line a 9×13 pan with parchment paper and press base into pan.

Topping:
1 cup coconut
1 cup glazed cherries
2 tsp. baking powder
4 Tbsp. flour
4 eggs, beaten
3 cups brown sugar
1 cup chopped pecans

Icing sugar (for decoration after baking)

Mix the topping ingredients together and pour over the top of the base. Bake in a 325 degree F. oven for about 45 minutes. Cool and sprinkle with icing sugar.

The top typically pulls away from the sides leaving a ring around the edge. No worries – it will be covered with icing sugar.