Mmm... End-of-summer berries are absolutely irresistible when paired with buttery shortbread in these delectable fruit bars!
2 cups all-purpose *flour *
3/4 cup granulated sugar, divided
1/2 tsp. salt
1 cup cold unsalted butter, cut into small pieces
1 tsp. vanilla extract
1 pint blueberries (2 cups)
1 lemon, zested and juiced
1 tsp. cornstarch
4 cups raspberries
1/3 cup apple jelly, melted
Heat oven to 350°F. In bowl of food processor, pulse flour, 1/2 cup sugar and next 3 ingredients 15 times. Press dough into 9" x 13" foil-lined pan. Bake 25 min.; cool.
In saucepan, cook blueberries, remaining sugar and 2 Tbs. lemon juice 5 min. In bowl, stir together 1 Tbs. water and cornstarch; add to saucepan. Cook 1 min. Add 1 tsp. lemon zest. Place saucepan in ice-water bath. Let sit 10 min.
Spread berry mixture over shortbread. Cover; chill 2 hrs. Arrange raspberries over blueberry mixture. Brush apple jelly over berries. Cut into 40 squares.
*Makes: *40 servings
*Per serving: *Cal. 95 Pro. 1g Carb. 13g Fiber 1g
Chol. 12mg Sod. 30mg Total fat: 5g Sat. 3g Trans. 0g
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