Raspberry Squares

       There's definitely something about this cool, Fall weather that makes me want to hop into my apron and begin baking pumpkin pies, pumpkin tarts, pumpkin cupcakes, and pumpkin everything. Okay, maybe Fall just makes me want to eat baked goods more so than bake them. I guess cookies become more comforting when there's a chill in the air. Anyway, lets get to the good stuff. My usual after supper sweet tooth kicked in high gear so I had a little plain yogurt with honey on top. Yeah, that just wasn't cutting it. I couldn't get pumpkin pie off my mind all week, but my kitchen was pumpkin-less, so I had to quickly abandon that idea. I looked in my fridge for some baking inspiration and I saw a jar of Smucker's Raspberry jam starring up at me. In approximately 40 minutes, these bad boys were born: 

Raspberry Squares

(makes one 8-inch square pan)

Crust:
1 + 1/2 cup all purpose flour
1 cup confectioners' sugar

4 ounces (1 stick) + 2 tbsp unsalted butter, cold and cut into 1/2 inch pieces

Filling:
2 large eggs

6 tbsp Smucker's Raspberry Jam

4 tbsp sugar

2 tbsp all purpose flour

1 tsp pure vanilla extract

 Preheat oven to 350F. Butter an 8-inch square pan.

To make crust:
Combine flour, confectioners' sugar  in the bowl, whisk together. Cut the butter through the flour using a knife. until the mixture is pebbly. Press evenly into the bottom of your prepared pan. Bake until lightly golden, about 18-20 minutes. Set aside crust.

To make filling: 

 In a medium bowl, whisk together eggs, vanilla extract, sugar and flour. Whisk in jam until well combined. Pour over crust (it's okay if crust is still hot). Bake until filling is just set, about 15 to 18 minutes. Cool completely. Add a thin layer of Raspberry Smucker's jam on top. Chill before serving.

Go ahead, whip these up tonight. Raspberry is the new pumpkin! Not really. But these are truly yummy even if they're not Fall inspired. I promise to post something Fallish within the next two weeks. Stay tuned!