Fruit Square Recipes for All Seasons: How to Turn Seasonal Bounty into Delightful Treats

Fruit Square Recipes for All Seasons: How to Turn Seasonal Bounty into Delightful Treats

Yield 12 squares

Versatile fruit square recipes to make the most of seasonal bounty, with 10 flavor variations, dairy- and gluten-free options, and topping recipes.


For the crust

For fruit fillings (except citrus fruits—see below)

For citrus fruit fillingsNote: Because citrus fruit juice is more liquid than a fruit puree, you need to use a lesser quantity, and add one egg to allow the filling to set as expected.

To serve, choice or combination of:


Preheat the oven to 350°F (175°C). Line an 8-inch (20-cm) square baking pan with parchment paper, letting it overhang on two sides (this will make it easier to pull the squares out later.)

Make the crust: In a medium bowl, combine the flour, ground nuts, powdered sugar, cornstarch, and salt. Add the oil. Using a pastry cutter, a fork, or your fingers, mix the oil into the flour mixture until evenly crumbly. Firmly press the dough flat into the prepared pan to form the crust. Bake the crust until it barely starts to brown around the edges, 15 to 20 minutes.

Pressed Crust // Fruit Square Recipes for All Seasons: A Versatile Formula to Turn Seasonal Bounty into Delightful Treats (Dairy-Free, Gluten-Free Options) //

Make the filling:

If using fruit puree: Mix the fruit puree and lemon juice together. Set aside.

If using citrus juice: Keep the strained, measured juice close to your working station. If using juice from different citrus fruits, combine them now.

In a medium bowl, whisk sugar, cornstarch, and a pinch of salt in a medium bowl until well combined. Add the eggs one at a time, whisking until one egg is fully incorporated before adding the next. Stir in the fruit puree mixture or citrus juice, and whisk vigorously until the mixture is completely smooth. If making citrus fruit squares, stir in the finely grated zest now.

When the crust is done, pour the filling over the crust (it’s OK if the crust is still hot from the oven.)

Bake until just set, about 15 to 18 minutes. The filling should barely start to turn golden around the edges, and the center should still be barely set, even a tiny bit jiggly—it will firm up as it cools. If you prepared the crust in advance and it is completely cool when you pour the filling over, add 5 to 7 minutes to the baking time.

Freshly Baked Raspberry Squares //

Let the fruit squares cool to room temperature, then refrigerate at least 2 hours.

SERVINGGently slide a sharp knife along the edges of the pan that are not covered with parchment paper, and lift out of the pan all in one piece using the edges of the parchment paper. Cut into 12 squares. Dust with powdered sugar or garnish with the topping of your choice just before serving.

Fresh Raspberry and Pecan Squares //

STORAGEThese squares are best enjoyed within a day or two; past that, the crust can become soggy. Store leftover squares in a single layer in an airtight container in the fridge.

Courses Dessert

Recipe by Food Nouveau at