nutty pastry sandwiches a sweet blueberry filling. These bars keep for a day or
two, tightly covered. For a special dessert, warm them and top them with
large or 48 bite-size bars.
crust and topping:
vegetable oil for greasing the pan
5 oz. (1
cup) hazelnuts, toasted and skinned
9 oz. (2
cups) all-purpose flour
4 oz. (1
cup) confectioners’ sugar
8 oz. (1
cup) cold unsalted butter, cut into large cubes
1 large egg
1 large egg
1 tsp. pure
2 lb. (6
cups) fresh blueberries, picked over
2 tsp. fresh
grease a 9x13-inch baking pan.
bottom and sides with a sheet of parchment, leaving a few inches of paper
hanging over the edges of the two long sides to help remove the finished bars.
chop 1/2 cup of the hazelnuts; halved or quartered is about right. Set aside.
remaining 1/2 cup hazelnuts in a food processor and process until finely
ground; put them in a large bowl.
flour, confectioners’ sugar, and baking powder and stir with a fork to blend.
pastry blender or two knives, cut in the butter until the largest lumps are the
size of fat peas.
beat the egg and yolk and add all but 2-tablespoons of the egg to the
vanilla and gently toss with your fingertips until the mixture clumps together.
be uniformly blended, moist, and crumbly.
dough looks dry and floury, mix in a little more beaten egg.
Or you can
mix the dough in a large (11-cup capacity) food processor.
short bursts to avoid overworking the dough.
oven to 350°F.
dough into two portions, one slightly larger than the other.
floured fingertips, pat the larger portion into the bottom of the prepared pan,
pressing firmly, and refrigerate for 15 to 20 minutes.
remaining portion with plastic wrap and refrigerate as well.
pan from the fridge and prick the crust all over with a fork.
the edges are golden and the pastry is dry and light brown, 20 to 25 minutes.
completely on a wire rack before filling (otherwise, the bars will get soggy).
Make the filling:
In a large
bowl, combine the berries, sugar, cornstarch, lemon juice, cinnamon, and salt.
to thoroughly coat the berries and then scatter the filling onto the cooled
crust, scraping the bowl well. Spread the berries in an even layer.
Crumble the reserved dough over the berries; it won’t cover everything.
Bake for 25
minutes and then sprinkle on the reserved chopped hazelnuts.
baking until the topping is puffed and golden and the filling is bubbling not
only near the edges but also close to the center of the pan, another 50 to 60
Put the pan
on a wire rack and let cool completely.
parchment to lift the whole batch out and then cut into bars.
serrated knife works well; jiggle it a little through the top layer and then
gently push down to cut through the bottom crust.
information (per serving): Size : per bite-sized bar, Calories (kcal): 120, Fat
(kcal): 7, Fat Calories (g): 70, Saturated Fat (g): 3, Protein (g): 2,
Monounsaturated Fat (g): 4, Carbohydrates (mg): 13, Polyunsaturated Fat (mg):
0, Sodium (g): 30, Cholesterol (g): 20, Fiber (g): 1,