Bakewell Bars
Molly Yeh
Updated Apr 9, 2021
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
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
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Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 400°F.
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Step2Knead 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.
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Step3Spread raspberry preserves over crust in pan; set aside.
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Step4In 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.
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Step5In 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.
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Step6Fold egg white mixture into almond mixture. Spoon dollops of batter over preserves in pan; spread evenly with spatula.
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Step7Bake 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
Tips from the Betty Crocker Kitchens
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