BAKEWELL BARS
We baked the flavors of the traditional English dessert Bakewell Tart into a bar using Pillsbury pie crust, raspberry preserves and a sweet dusting of powdered sugar.
Provided by Molly Yeh
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 Serving
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