Sunday, July 17, 2011

Fresh Raspberry Bars

1 cup unsalted butter
¼ cup packed light brown sugar
½ tsp. kosher salt
2 cups unbleached all-purpose flour
Softened butter for brushing sides of foil
¾ cup seedless raspberry jam or preserves
1 pint (2 cups) fresh raspberries
8 oz. package cream cheese softened (the recipe said ½- 8 0z pkg.)
4 oz. goat cheese or 4 oz. cream cheese
½ cup granulated sugar
1 TBSP. unbleached all-purpose flour
1 large egg
1 large egg yolk
2 TBSP. finely shredded lemon peel (zest)
2 TBSP. freshly squeezed lemon juice
½ tsp. vanilla
Powdered Sugar (if desire)

*Preheat oven to 350` F. Line a 13x9x2 inch baking pan with a 24-inch long sheet of aluminum foil, leaving extra foil over ends for easier removal of bars later. Set aside. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly, about 30 seconds.
*Add Brown sugar and salt; beat on low speed until incorporated, 30 seconds to 1 minute. “You’re not trying to cream it; you’re just mixing it in.” With mixer off, add 2 cups of flour. Beat on low speed until incorporated. Increase speed to medium, mix until ingredients from an even, cohesive dough. Don’t under mix as this will make it too crumbly. You can never over mix it. Has to be able to stick and hold together.
*Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes.
*Lightly brush exposed sides of foil with softened butter to keep filling from sticking. Spread jam evenly over crust. (Now, I skipped the foil and this process. I just baked in a glass dish without foil-did spread the jam).
*Sprinkle evenly with fresh raspberries.
*With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith. (For the most flavor, you will want to do this right before baking.
*In a large bowl beat cream cheese and goat cheese with an electric mixer on medium to high for 30 seconds. Mix in granulated sugar and 1 TBSP flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice, and vanilla. Beat until smooth.
*Pour custard batter evenly over berries. Tilt pan back and forth to distribute evenly. Bake at 350` for 25-30 minutes or until barely set. Transfer to wire rack until completely cool, about 1 hour; cover and transfer to refrigerator. Chill 2 hours. Top will crack slightly as it cools.
*If foiled pan, use foil to lift the bars from the pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from sides of bars.
*Cut into bars, sprinkle with powdered sugar if desire. These bars are good without the powdered sugar.


Mari said...

These sound delicious!

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