Last December Bonne Maman sent me a sampling of their products. I was already familiar with the brand, and I couldn’t wait to use their preserves in my baking. I knew whatever recipe I chose to make needed to be special; a recipe that would allow the all-natural preserves to shine and not play second-fiddle to other ingredients. Months later, I’ve found that special recipe in a Taste of Home home-cooks compilation, and the home cook who submitted the recipe is from my home town of Knoxville, Tennessee!
(Hi Betty K! I don’t know you, but I love your recipe.)
(And you probably don’t read my blog, but I had to give a shout-out just in case!)
Finding a dessert recipe using jelly or jam is easy… a preserves-specific recipe isn’t as easy to locate. Sure, they can all be interchangeable at times, but here’s the difference.
- Jelly: made from juice or liquids.
- Jam: made from fruit pulp or crushed fruit and is less firm than jelly.
- Preserves: made with chunks of fruit (or whole fruit at times) in a syrup or jam.
Preserves remind me just a little of pie filling, but of course, they are too sweet for that purpose. This “pie bar” recipe hits a perfect balance with the preserves thinly spread over a thick tart crust. It’s true comfort food, and the alternating colors and lattice will make your table pretty.
- Churro the pug thanks you for the well wishes. He’s walking normally and as bossy as ever.
- A writer for GALO magazine (Hi Brittany!) interviewed me recently. You can find thathere.
- May 1st draws ever closer. Here’s a peek at the back cover of the SB book.
- I bought 18 lbs. of butter this weekend – let’s party! Or practice more wedding cakes. Probably the latter.
One last word about the bars – they are easy to make and one pan will serve a crowd!
Lattice Pie Bars
Adapted from Taste of Home’s “The Baking Book“
Yield: 2 dozen bars [click for printable version]
3 cups all purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1 cup cold butter
2 teaspoons vanilla extract
1 cup apricot preserves (such as Bonne Maman)
1 cup raspberry preserves
- In the bowl of a food processor, combine the flour, sugar baking powder and salt; add butter in pieces. Process in short bursts until crumbly. If you don’t have access to a food processor, this may also be made by cutting the butter into the flour mixture with a pastry/dough blender. Combine the eggs and vanilla; add to processor and blend in short bursts until a dough-ball forms. Cover and refrigerate a fourth of the dough for at least 45 minutes.
- Press remaining dough into an ungreased 15-x10-inch baking pan. Spread 1/3 cup preserves in a 1 3/4-inch strip over one long side of crust. Spread 1/3 cup of raspberry preserves ub a 1 3/4-inch strip adjoining the apricot strip. Repeat twice.
- Preheat oven to 325 degrees.
- Roll out chilled dough to 1/8-inch thickness. Cut into 1/2-inch strips; place over filling to make a lattice top. Bake for 30-35 minutes or until lightly browned. Cool. Cut into bars.