Another library cookbook; rustic fruit desserts. I had cherries I needed to eat up and this recipe seem to fit the bill. Any fruit would be good in this bar, Rhubarb will be next.Cherry Almond Bars
Ingredients:
3 cups cherries, pitted and halfed
1/2 cup sugar
1 tbsp. cornstarch
1/4 tsp. fine salt
zest and juice of 1 lemon
Crust and topping:
2 1/4 cups unbleached flour
1/2 cup packed brown sugar
1 cup slivered almonds
1/2 tsp. salt
3/4 cup cold butter, cut into cubes
1 egg
1 tsp. vanilla extract
Directions:
Preheat oven to 350ยบ.
Grease a 9" square baking pan.
Fruit filling:
Combine cherries, sugar, cornstarch, salt, lemon zest and juice in a sauce pan over medium high heat.
Bring to boil, stirring occasionally and boil for 1 minute to thicken.
Crust and topping:
Combine flour, brown sugar, almonds and salt in food processor.
Add butter and process until crumbly.
Add egg and vanilla and pulse just until the mixture comes together.
Take out 1/3 of this mixture for topping.
Press 2/3 of the mixture into the bottom of the prepared baking pan.
Then add the cherry mixture.
Add the crumbly topping over the cherry mixture.
Bake on middle rack for 30 to 35 minutes.
Cool for at least 1 hour before cutting into squares.
Store in an airtight container.
Keeps for up to 4 days.
Serves 12
Ingredients:
3 cups cherries, pitted and halfed
1/2 cup sugar
1 tbsp. cornstarch
1/4 tsp. fine salt
zest and juice of 1 lemon
Crust and topping:
2 1/4 cups unbleached flour
1/2 cup packed brown sugar
1 cup slivered almonds
1/2 tsp. salt
3/4 cup cold butter, cut into cubes
1 egg
1 tsp. vanilla extract
Directions:
Preheat oven to 350ยบ.
Grease a 9" square baking pan.
Fruit filling:
Combine cherries, sugar, cornstarch, salt, lemon zest and juice in a sauce pan over medium high heat.
Bring to boil, stirring occasionally and boil for 1 minute to thicken.
Crust and topping:
Combine flour, brown sugar, almonds and salt in food processor.
Add butter and process until crumbly.
Add egg and vanilla and pulse just until the mixture comes together.
Take out 1/3 of this mixture for topping.
Press 2/3 of the mixture into the bottom of the prepared baking pan.
Then add the cherry mixture.
Add the crumbly topping over the cherry mixture.
Bake on middle rack for 30 to 35 minutes.
Cool for at least 1 hour before cutting into squares.
Store in an airtight container.
Keeps for up to 4 days.
Serves 12
5 comments:
Your cherry bars look really fantastic - will try these soon :-}
the pertinent question here is, would that topping actually make it to the bars or would i snack it away whilst layering the crust and goo? :)
Yummy as usual I think I will try the rhubarb.
brownieville girl...I hope you enjoy them as much as we did... :)
grace....hmmm I did not ever think of eating the topping on its own.... :)
rosemary....rhubarb would be great as well... One of these days I will try it as well...:)
Ohh my gosh these look so yummy!!
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