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Bakewell Bars
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Prep Time:
20 minutes
Total Time:
1 hour 15 minutes
Transforming classic Bakewell Tart into easy-to-make bars with Pillsbury pie crust, tangy raspberry preserves, and a sprinkle of powdered sugar for a delightful treat.
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
Instructions:
  • Preheat oven to 400°F.
  • Combine and knead pie crusts, then roll out into a rectangle to fit the bottom of an ungreased 13x9-inch pan. Place the crust in the pan and use a fork to poke holes all over. Bake for 15 to 20 minutes, or until lightly browned. Remove from the oven and reduce the temperature to 375°F.
  • Spread a luscious layer of raspberry preserves over the golden, buttery crust in the pan. Let it sit as you move on to the next step.
  • In a large bowl, use an electric mixer to beat egg whites until soft peaks form. Gradually add 3 tablespoons of sugar and continue beating until stiff peaks form. Set aside.
  • In a separate bowl, combine almond paste and 1/2 cup sugar, then mix in butter until light and fluffy. Add egg yolks one at a time, followed by lemon peel, lemon juice, almond extract, and salt. Slowly incorporate the flour into the mixture while continuing to beat.
  • Gently blend egg white mixture into almond mixture. Spoon batter over preserves in pan, then spread evenly with a spatula.
  • Bake for 25 to 30 minutes until firm. Allow to cool completely for about 45 minutes, then cut into squares and sprinkle with powdered sugar.

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