Tate's Bake Shop Raspberry Squares |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Saw Rachael Ray have one of these on her Hamptons on $40. a day episodes. I have the Tate's cookbook and I thought I'd share. Use the best jam-it really makes a difference. The chef likes Clearbrook Farms. Ingredients:
1 cup salted butter, softened to room temperature |
1 cup sugar |
1 egg yolk |
3 cups all-purpose flour |
1 cup almonds, chopped |
1 1/4 cups raspberry jam, high quality |
Directions:
1. Preheat oven to 350°F.
2. Grease a 9-inch square baking pan.
3. In a large bowl, cream the butter and sugar until they are combined.
4. Add the egg yolk and mix.
5. Add the flour and almonds and blend them well, but keep the mixture a bit crumbly, and not too dry.
6. Pat half the mixture, about 3 cups, into the prepared pan.
7. Bake it for 20 minutes.
8. Remove it from the oven and immediately spread it with raspberry jam, leaving about a 1/4 inch border along the sides.
9. Crumble the remaining dough evenly over the jam.
10. Pat lightly.
11. Bake it for another 40 minutes.
12. The bars should be golden brown on top.
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