Jam Bars

With a flaky buttery crust, a fruity jammy middle, and a crumbly topping, these bars taste so good that one can never stop with just one piece.

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About the recipe

My friend Rose made these jam bars and dropped them off one afternoon and I have to say on a lazy summer afternoon these were the perfect treat with a cup of tea. 

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Jam and buttery crust

Light and flaky think of these bars as a fruity dessert with the added yumminess of a buttery crust. These jam bars taste great with your favorite jam – strawberry, raspberry, blueberry, apricot? You name it, if its your favorite it’ll taste great in these bars.

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The crust? It’s buttery good! With the lovely fragrance of butter, the crust is so good that it makes these bars taste awesome.

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Jam Bars
Jam/Preserves bar cookies from Food and Wine.com.
with a few modifications by Rose

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, softened
  • 3/4 cup sugar
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 3/4 cup seedless raspberry preserves or jam (8 ounces)
  • Confectioners’ sugar, for dusting (optional)
  • Cook’s Notes: Any jam can be used in these bars. Rose made some with blackberry jam and I made a version with apricot jam, and both were outstanding.

Directions:

  • Step 1: In a medium bowl, whisk the flour, baking powder and salt.
  • In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined.
  • Beat in the egg yolks and vanilla.
  • Add the dry ingredients and beat at low speed until a soft dough forms.
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  • Step 2 Halve the dough and form into logs. Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
  • Step 3 :   Preheat the oven to 350° and butter an 8 1/2-by-11-inch glass baking dish.
  • Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish. Do not pat or press the dough.
  • Step 4 Using a spoon, dollop the jam over the dough and gently spread in an even layer.
  • Grate the second log of dough on top. Using a rubber spatula, tuck in any shreds of dough sticking to the side of the baking dish to prevent them from burning.
  • Step 5 :   Bake on the bottom rack of the oven for about 35-40 minutes, covering it with foil halfway through and turning the baking dish around.
  • The shortbread is done when the pastry is golden all over.
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  • Step 6 Let cool completely, then cut into bars. Dust the tops with confectioners’ sugar if desired and serve.
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