Lattice Fruit Bars Food

BLUEBERRY LATTICE BARS

Steps:

• Cream butter and sugar.
• Add egg, flour, vanilla and salt and mix well.
• Cover and refrigerate for 2 hours.
• Meanwhile, in a saucepan, bring the blueberries, sugar and cornstarch to a boil.
• Stir and cook for 2 minutes or until thick.
• Roll 2/3 of the dough into a 14 x 10 rectangle.
• Place in greased 13 x 9 baking dish.
• Top with filling.
• Roll out remaining dough to 1/4" thick.
• Cut into 1/2" wide strips and make a lattice crust over filling.
• Bake at 375 degrees for 30- 35 minutes or until top is golden brown.
• Cool on wire rack.
• Cut into bars.

BLUEBERRY PIE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
• For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
• For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
• Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
• Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.

APPLE LATTICE FRUIT BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir together brown sugar, water, and flour in a large bowl until smooth. Add the apples, pecans, and dried fruit; toss in the brown sugar mixture until well coated. Pour into a 9x13 inch baking dish. Cut the puff pastry into ten 1-inch strips with a pizza cutter. Lay 5 of the strips over the apples lengthwise, and cut the remaining 5 strips in half. Place the 10 smaller strips over the apples widthwise to create the lattice. Stir together the white sugar and cinnamon, and sprinkle over the lattice.
• Bake in preheated oven until the apple mixture is bubbling, and the lattice is golden brown, 40 to 45 minutes.

LATTICE-TOPPED APRICOT TART

Steps:

• for filling:
• Combine 1 pound apricots and 3 tablespoons water in heavy large saucepan. Bring to boil, stirring often. Cover; cook over medium heat until apricots are almost tender, stirring occasionally, about 8 minutes. Stir in sugar; cook uncovered until apricots are very tender, liquid evaporates and mixture thickens, about 10 minutes. Cool filling slightly. (Can be made 1 day ahead. Cover; chill.)
• for crust:
• Mix flour, sugar and salt in medium bowl to blend. Add butter. Rub in with fingertips until coarse crumbs form. Using fork, mix in yolks. Transfer to work surface. Knead gently just until dough comes together. Divide dough into 2 pieces, using 2/3 of dough for 1 piece and remaining 1/3 for second piece. Flatten into disks. Wrap each disk in plastic. Let stand at room temperature 30 minutes.
• Position rack in bottom third of oven and preheat to 350°F. Press larger dough disk onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Roll out second dough disk on parchment paper to 8-inch round. Cut dough into 1/2-inch-wide strips. Chill while filling tart. Spread apricot preserves evenly over bottom of unbaked crust. Spoon apricot filling over preserves. Arrange 1/2 pound apricot wedges atop filling. Arrange dough strips atop filling to form lattice. Trim ends of strips at tart pan edges. Brush lattice with egg glaze.
• Bake tart until crust is golden brown and fruit just bubbles, about 1 hour 10 minutes. Cool on rack 45 minutes. Using small knife, gently loosen tart from pan sides. Remove sides. Serve slightly warm or at room temperature.

WINNING APRICOT BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

LATTICE FRUIT BARS

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Combine eggs and vanilla; stir into crumb mixture until blended. Cover and refrigerate a fourth of the dough for at least 45 minutes.
• Press remaining dough into an ungreased 15-in. x 10-in. 1-in. baking pan. Spread 1/4 cup apricot preserves in a 1-3/4-in. strip over one long side of crust. Spread 1/4 cup of raspberry preserved in a 1-3/4-in. strip adjoining the apricot strip. Repeat twice. Roll out reserved dough to 1/8-in. thickness. Cut into 1/2-in. strips; make a lattice top.
• Bake at 325 degrees F for 30-35 minutes or until lightly browned. Cool on wire rack. Cut into bars.