Fig bars martha stewart living
2 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Sticks (1 c) unsalted butter, at co | |
| ½ | cup | Sugar |
| 1 | large | Egg |
| 1 | large | Egg yolk |
| 1 | teaspoon | Vanilla |
| 1 | Zest of 1 lemon | |
| 2½ | cup | All-purpose flour |
| 1 | Pinch of salt | |
| 1 | Fig filling (separate recipe) | |
| 1 | Egg wash made with 1 yolk and a lit | |
Directions
1. Cream butter and sugar with the paddle attachment of an electric mixer. Add egg, egg yok vanilla, and lemon zest; mix well. Add flour and salt; mix on low speed just until dough comes together. Wrap dough in plastic and chill until firm, about 1 hour.
2. Divide dough in half. Roll out one half to fit a 10-by-15-inch baking sheet. Pick up dough by wrapping it around a rolling pin, and unroll it onto baking sheet.
3. Spread Fig Filling evenly over pastry. RoU out remaining half of dough and cover filling, Trim excess pastry to make a perfect rectangle. Chill for 1 hour.
4. Heat oven to 375'. Use a paring knife to score dough lightly into 1-by-3-inch bars. Use a fork to prick holes in each bar. Lightly brush with egg wash. Bake 25 to 30 minutes, or until golden brown.
Cut into bars and let cool.
Martha Stewart Living/June & July/93 Scanned & fixed by Di Pahl From: Teri Chesser Date: 13 Jan 97
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