Recipes
Jam Bars
Yield: 35 square bars | Prep Time: 15 minutes | Cook Time: 55 minutes | Storage: at room temperature for 3 days | Advanced Prep: may be frozen

Ingredients

 

Crust

2 cups all-purpose flour

1 cup confectioners’ sugar

1 cup (2 sticks) parve margarine, frozen for 15 minutes, or butter, plus extra for greasing pan and parchment

1 teaspoon pure vanilla extract

1 large egg yolk

 

Filling

¾ cup seedless red raspberry jam

¾ cup apricot preserves

Directions

Preheat the oven to 350ºF. Grease a 9 x 13-inch pan with some margarine. Place a piece of parchment in the pan that is large enough to go up the sides and hang over a few inches. Grease the top and sides of the parchment.

 

To make the crust: Place the flour and sugar into the bowl of a food processor fitted with a metal blade and mix for 10 seconds. Cut the margarine or butter into pieces and add to the bowl. (You can also make the crust by hand by cutting the margarine into the dry ingredients with a pastry cutter or two knives.) Process or hand mix with a wooden spoon for another 10 seconds. Add the vanilla, egg yolk and water and then process or mix until the dough comes together.

 

Divide the dough in half, making one piece a little bigger. Wrap both pieces in plastic; flatten and place the smaller one in the freezer. Take the larger piece and break it into pieces and scatter over the parchment. Press the pieces into the pan as evenly as you can. Place in the oven and bake for 15 minutes.

 

Remove from the oven and let cool for 15 minutes. Use a silicone spatula to spread either 2-inch stripes of each jam, alternating the colors, or just drop dollops of the jams all over the crust in the pan. Remove the other dough piece from the freezer and, using the large holes of a box grater, grate the remaining dough over the filling. Use your hands to spread the grated dough all over to cover the filling.

 

Bake for 40 minutes, or until the top starts to brown. Let cool. Trim off about ¼ inch of the sides and then cut into squares or long bars.