Pineapple Papaya And Mango Squares

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Similar in texture to lemon bars, these have a shortbread cookie base and a delightful tropical fruit filling. from bon appetit magazine.

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Steps

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For filling: combine chopped pineapple , mango , papaya , brown sugar , orange juice , cinnamon stick , orange peel , lemon peel and ground cloves in heavy medium saucepan.

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Cook over low heat until reduced to 1 1 / 2 cups , stirring frequently , about 1 1 / 2 hours.

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Remove cinnamon stick.

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Cool.

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For crust: using electric mixer , beat butter , sugar , vanilla extract and salt in large bowl just until blended.

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On low speed , gradually add flour , beating just until dough begins to come together.

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Turn dough out onto floured work surface.

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Gather dough into ball.

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Divide into 2 pieces , 1 slightly larger than the other.

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Flatten each piece into square.

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Wrap each in plastic.

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Chill 15 minutes.

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Preheat oven to 375f roll out larger dough piece on lightly floured work surface to 10-inch square.

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Transfer dough to 9-inch square metal baking pan.

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Press dough onto bottom and 1 / 2 inch up sides of pan.

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Pour filling into crust.

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Roll out remaining dough piece on floured surface to 9-inc.

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Ingredients

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fresh pineapple, mango, papaya, dark brown sugar, orange juice, cinnamon stick, orange peel, lemon peel, ground cloves, unsalted butter, sugar, vanilla extract, salt, all-purpose flour