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Bakewell Bars

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Molly Yeh
Updated Apr 9, 2021
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We baked the flavors of the traditional English dessert Bakewell Tart into a bar using Pillsbury pie crust, raspberry preserves and a sweet dusting of powdered sugar.

Bakewell Bars

  • Prep Time 20 min
  • Total 1 hr 15 min
  • Servings 18
  • Ingredients 13
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Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1/3 cup raspberry preserves or jam
  • 3 eggs, separated
  • 3 tablespoons granulated sugar
  • 1/2 cup almond paste
  • 1/2 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 1 to 1 1/2 teaspoons grated lemon peel
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon kosher (coarse) salt
  • 1 1/3 cups Gold Medal™ all-purpose flour
  • Powdered sugar
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F.
  • Step 
    2
    Knead pie crusts together; roll out into rectangle to fit in bottom of ungreased 13x9-inch pan. Place in pan. With fork, poke holes all over crust. Bake 15 to 20 minutes or until lightly browned. Remove from oven. Reduce oven temperature to 375°F.
  • Step 
    3
    Spread raspberry preserves over crust in pan; set aside.
  • Step 
    4
    In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Set aside.
  • Step 
    5
    In another large bowl, beat together almond paste and 1/2 cup sugar. Add butter; beat until pale and fluffy. Beat in egg yolks one at a time. Beat in lemon peel, lemon juice, almond extract and salt. Gradually beat in flour.
  • Step 
    6
    Fold egg white mixture into almond mixture. Spoon dollops of batter over preserves in pan; spread evenly with spatula.
  • Step 
    7
    Bake 25 to 30 minutes or until set. Cool completely, about 45 minutes. Cut into squares; dust with powdered sugar.

Nutrition

Nutrition Facts are not available for this recipe

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