Recipe For Apple And Jam Bars

apple and blueberry jam bars – Extracted from Sweet by Sam Linsell (Struik Lifestyle)

As you will see from the ingredients listed above, Sam uses almond flour in her recipe. Once again I was only going to make half of the recipe and I was not so keen on spending R117 for 350g of almond flour when I only needed 22.5 grams. I cannot believe how expensive this ingredient is. I decided to take blanched almonds and blitz them in my Kitchen Aid blender until they were as fine as the flour available in stores. I am not sure if this worked out cheaper, but it did mean that I don’t have another ingredient hanging around waiting to be used sometime in the far distant future. I consider myself quite adept at making pastry and usually use my touch to get the consistency correct. When testing Sam’s recipe for apple and blueberry jam bars I was not very happy with the feel of the pastry. I thought it was quite sticky, but I didn’t want to mess with the ingredients as the purpose is to test the recipe as is. I ended up squishing the pastry into a loaf pan and even though it was wetter than I thought it should be, the bars were really tasty. We had half the first night with custard, as a dessert, and the rest the following day with cream to go with our coffee. When I make these again I will try and make a drier pastry to see if the texture changes the base somewhat, as these were quite soft.

1 apple of your choice, peeled and diced Zest of half an orange Juice of half an orange 25g sugar – I used fructose 125g berry jam – I used Wild Blueberry 25g flaked almonds 150g flour 22g almond flour 85g castor sugar – I used fructose 125g chilled butter, cubed Zest of half an orange, finely grated

Preheat the oven to 180° Celsius Line a loaf tin with baking paper Place the apple, zest, juice and sugar into a small saucepan Bring to a boil over a medium to high temperature Reduce the heat and simmer for 8 minutes Set aside to cool Place all of the pastry ingredients into the bowl of a food processor Pulse until it just forms a dough, making sure not to overmix Once the apples have cooled, add the jam Mix well to combine Scoop out two-thirds of the pastry dough and press into the base of the tin Place the apple mixture on top of the pastry dough Drop pieces of the remaining pastry dough over the top of the apple mixture Scatter the almonds on top Bake for 45 minutes Remove from the oven and set aside to cool in the tin Cut into bars and store in an air tight container To prevent the bars from burning on top, I covered them after 25 minutes with the foil from the butter. 3.3.3077

Click on the links for conversions and notes.

Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.

Sweet

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About Tandy

Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, three dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.