Homemade Fig Crumb Bars

• Vegetarian

• Produce

  • 2 lbs Figs, ripe
  • 1 Lemon, Zest from

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 cup Brown sugar
  • 1 1/2 cups Flour
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans

• Bread & Baked Goods

  • 1/2 cup Pastry crust, prepared

• Dairy

  • 1 stick Butter

Found on simplysophisticate.com

Description

Ingredients

• Fig Jam Filling:
• 2 pounds ripe figs, washed, stems removed and chopped
• ¼ cup sugar
• Zest from 1 lemon
• 2 tablespoons of lemon juice
• Pastry Crust:
• 1½ cups flour
• ¼ cup sugar
• ⅓ cup brown sugar
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 stick butter, chilled and cubed
• 1 egg yolk
• 1 teaspoon vanilla extract
• Crumb Topping:
• ½ cup pecans (or waltnuts), finely processed (or ½ cup milled flax seed)
• 2 tablespoons brown sugar
• ½ cup prepared Pastry Crust

Directions

• Preheat oven to 350 degrees F. Line 8x8 baking dish with parchment paper (make sure its overhanging for easy removal of bars after baking).
• To make fig jam; in 8 quart pot, combine figs and sugar over medium high heat, stirring occasionally (15-20 minutes). Stir in lemon zest and lemon juice, taste and adjust to suit. Remove from heat and set aside.
• To make pastry crust; In food processor, combine flour, white sugar, brown sugar, salt and baking powder until well blended. Add butter and process until mixture is crumbly. Add egg yolk and vanilla. Pulse an additional 30 seconds. Set aside.
• To make crumb topping; combine processed pecans, sugar and ½ cup of prepared pastry crust until crumbly. Set aside.
• Assemble bars; press (remaining) pastry crust mixture into the bottom of 8x8 baking pan. Bake crust for 15-20 minutes or until LIGHTLY golden. Remove from oven and pour fig jam (evenly) onto crust. Sprinkle crumb topping on jam layer. Return to oven and continue baking for an additional 20 minutes or until golden brown. Remove from oven and cool completely. Remove bars (lifting overhung parchment paper) and rest on cutting board. Cut into bars.