Best Bakewell Bars Recipes

BAKEWELL BARS

Steps:

• Heat oven to 400°F.
• Knead pie crusts together; roll out into rectangle to fit in bottom of ungreased 13x9-inch pan. Place in pan. With fork, poke holes all over crust. Bake 15 to 20 minutes or until lightly browned. Remove from oven. Reduce oven temperature to 375°F.
• Spread raspberry preserves over crust in pan; set aside.
• In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Set aside.
• In another large bowl, beat together almond paste and 1/2 cup sugar. Add butter; beat until pale and fluffy. Beat in egg yolks one at a time. Beat in lemon peel, lemon juice, almond extract and salt. Gradually beat in flour.
• Fold egg white mixture into almond mixture. Spoon dollops of batter over preserves in pan; spread evenly with spatula.
• Bake 25 to 30 minutes or until set. Cool completely, about 45 minutes. Cut into squares; dust with powdered sugar.

BUTTERNUT BAKEWELL BARS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Halve the butternut lengthways, scrape out and discard the pith and seeds, then put in a roasting tin, cut-side down. Roast in the oven for 1 hr 10 mins until completely soft. When it has 20 mins left, cook the pecans on a baking tray in the oven, then leave to cool. Scrape the flesh out of the butternut and purée in a food processor. Set both aside to cool. The purée and pecans can be prepared up to three days ahead.
• For the pastry, blitz together the flour, butter and a pinch of salt in a food processor until it resembles coarse breadcrumbs. Add the egg and pulse until the pastry comes together. Wrap in cling film and chill for 2 hrs.
• Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm loose-bottomed baking tin. Roll out the pastry, then lift into the tin. Don't worry if it falls apart a little, patch it up with your fingers and press down into the corners. Chill for 20 mins, then prick the base all over with a fork and bake for 10-12 mins until lightly coloured. Reduce the oven to 180C/160C fan/gas 4.
• Grind the pecans in a food processor, then tip into a large bowl with all the sponge filling ingredients and a pinch of salt. Beat with an electric whisk until well combined. Warm the marmalade, then spread over the pastry. Smooth the cake batter on top and bake for 20-25 mins. Leave to cool.
• Mix the icing sugar with the cinnamon and enough water to make a thick drizzling consistency. Drizzle over the cake and scatter over the pecans. Once the icing is set, cut into 20 bars.