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bonappetit4.0
Mixed Berry Bars with Brown Sugar Crust
These bright and tangy bars feature a mix of blueberries and blackberries in a citrusy curd that is baked onto a brown sugar crust.
👥 15 Servings👤 Tanya Holland📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●food processor
- ●measuring cup
- ●oven
- ●saucepan
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Crust
2
Preheat oven to 325°. Line a 13x9" baking pan with parchment paper, leaving overhang on long sides. Pulse 2 cups (250 g) all-purpose flour, 1 cup (2 sticks) chilled unsalted butter, cut into ½" pieces, ¼ cup (50 g; packed) light brown sugar, ¼ cup (28 g) powdered sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor until mixture is crumbly and largest pieces of butter are pea-size. Scrape into prepared baking pan. Using a flat-bottomed measuring cup, press firmly and evenly onto bottom and partially up sides.
(250 g) all-purpose flour2 cups(2 sticks) chilled unsalted butter, cut into ½" pieces1 cup. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
3
Bake crust until golden around the edges, 20–⏱️ 25 minutes. Do ahead: Crust can be baked 2 days ahead. Let cool; store tightly covered at room temperature.
4
Filling and Assembly
5
Bring ¼ cup plus 2 Tbsp. fresh lemon juice, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, 2 cups fresh blackberries, 2 cups fresh blueberries, and ½ cup (100 g) granulated sugar to a simmer in a medium saucepan over medium heat, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until berries have collapsed and mixture is saucy, 10–⏱️ 12 minutes. Strain through a fine-mesh sieve into a small bowl or measuring glass, pressing on solids; discard solids. (You should have about 2 cups berry purée.)
(250 g) all-purpose flour2 cups(2 sticks) chilled unsalted butter, cut into ½" pieces1 cupfresh blackberries, plus more, halved, for decorating2 cupsfresh blueberries, plus more for decorating2 cups
6
Whisk together 1 Tbsp. cornstarch and remaining 1¼ cups (250 g) granulated sugar in a small bowl. Whisk berry purée, 4 large egg yolks, and 3 large eggs in a clean medium saucepan to combine. Whisk in cornstarch mixture and cook over low heat, whisking constantly, until mixture is thick enough that wires of whisk leave a trail, 5–⏱️ 7 minutes. Remove from heat and whisk in 1 Tbsp. finely grated lemon zest and ½ cup (1 stick) chilled unsalted butter, cut into ½" pieces, until incorporated.
(250 g) all-purpose flour2 cups(2 sticks) chilled unsalted butter, cut into ½" pieces1 cup. cornstarch1 Tbsp¼ cup (50 g; packed) light brown sugar¼ cup (28 g) powdered sugarlarge egg yolks4large eggs3. finely grated lemon zest1 Tbsp
7
Scrape filling into crust and spread into an even layer with an offset spatula. Bake until filling is just set, 18–⏱️ 20 minutes. Decorate with blueberries and blackberries. Let cool, then chill at least ⏱️ 2 hours.
(250 g) all-purpose flour2 cups(2 sticks) chilled unsalted butter, cut into ½" pieces1 cupfresh blueberries, plus more for decorating2 cupsfresh blackberries, plus more, halved, for decorating2 cups
8
Cut into a 5x3 grid to form 15 squares. Do ahead: Bars can be baked 1 day ahead. Cover and keep chilled.
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