1 1/2 sticks unsalted butter but into 1/2 inch cubes
2 cups flour
1/2 tsp. kosher salt
1 cup granulated sugar
3 cups fresh cranberries
1/4 cup water
Confectioners for dusting (which I forgot)
Preheat oven to 350.
Line a 9 inch square baking pan with two layers of tin foil and butter it.
Blend the butter, flour, salt and 1/2 cup sugar in a food processor until the mixture begins to stick together. It takes a minute or two.
Take out the mixture and press into the pan ( on the foil ) evenly. Bake for about 25 minutes or until a pale golden brown.
In the meantime, take a bag of cranberries, 2/3 cup sugar and 1/4 cup water in a heavy saucepan and bring to a boil, stirring until the cranberries start popping.
When the crust is done, take it out of the oven. Use a slotted spoon and spread the cranberries evenly over the crust.
Put it back in the oven and let bake for about 25 more minutes.
Take out and sift confectioners sugar over the top.
Cut into 12 squares.
Unbelievably delicious. The sweet with the tart so work.