Preheat the oven to 350F, and prepare a 9” square baking pan with 2 sheets of parchment to line every side of the pan.

In a large mixing bowl, beat together the butter, salt, and vanilla, with an electric hand mixer, until smooth and creamy. Add in the confectioners sugar, then continue to beat for 3-4 minutes, or until pale and fluffy.

Add in the baking powder, then spoon in flour in increments while you continue to mix the dough with the hand mixer. Once all the flour has been fully mixed in, the dough should look soft and slightly crumbly.

Gather the dough together then transfer into the prepared baking pan. Use your hands to spread the dough evenly across the pan, then place into the oven to bake for 18 minutes.

Remove from the oven and allow to cool to just barely warm.

Turn the oven down to 325F.

Whisk together the E.D.SMITH Cherry Raspberry Blueberry Triple Fruit Pie Filling, sugar, lemon juice, eggs and egg yolks in a medium saucepan. Place over medium-low heat, then heat while constantly whisking, until curd has thickened to a hot pudding consistency (165F on a kitchen thermometer), about 8-10 minutes.

Immediately remove from heat and add in the cold cubed butter. Whisk until smooth and incorporated.

Place a sieve over the cooled crust, then pour the hot curd over the sieve. Press with a spatula to get most of the filling through.

Place pan back into the oven to bake for 15-20 minutes, or until only the centre is a little jiggly and the edges are set.

Remove pan from the oven, allow to cool at room temperature for 45 minutes, then transfer to the fridge to fully cool for at least 8 hours, or preferably overnight.

When fully cooled and firm, slice into 16 squares. Optionally top with powdered sugar or meringue!