Tart Cherry Bars
Source of Recipe
by Laurel, from newspaper/D'Amico & Sons restaurants
Recipe Introduction
Note: If fresh tart cherries aren't available, substitute 2 (16-1/2-oz.) cans cherries in juice for the cherries and cherry juice; drain the cherries and reserve 1/2 cup juice.
List of Ingredients
Crust:
1/3 cup sugar
2 cups flour
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) cold butter, cubed
Topping:
1/2 cup brown sugar
2 cups flour
1/8 teaspoon salt
3/4 cup (1-1/2 sticks) cold butter, cubed
Filling:
3 cups tart cherries (see note)
1/2 cup cherry juice (see note)
1/4 cup dried blueberries (I had dried wild blueberries which are really tiny so I used 1/2 cup)
1 tablespoon flour
2-1/2 tablespoons cornstarchRecipe
Crust: Preheat oven to 350°. Combine sugar, flour and salt. Cut in butter; mix until fully incorporated. Press into 13x9-inch pan. (I lined mine with foil first for easy cutting and more uniform bars.) Bake 10 to 15 minutes or until golden brown. Set aside to cool.
Topping: Combine brown sugar, flour and salt. Cut in butter, mixing until coarse meal forms. If pieces of butter remain, work them into topping by hand. Set aside.
Filling: Scatter cherries over cooled crust. Combine cherry juice, blueberries, flour and cornstarch. Pour blueberry mixture evenly over cherries. Sprinkle topping over fruit. Bake until topping is golden brown and filling is bubbling, about 35 minutes.
Makes 24 bars.
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