Jammed Up Fig Bars

Name: Jammed Up Fig Bars
Yield: Yield: (20) 2 ½” x 2 ½” squares

Chef Liz Thompson

4 days ago

4 min read

Jammed Up Fig Bars

Figs. Another ingredient that makes you start thinking about the holidays.

November is the end of the growing season, but figs live on all year long both dried and in preserves.

Think fig tarts, fig cakes, and of course, “figgy pudding”, that traditional English Christmas dessert that nobody I ever knew has eaten nor heard of except for its famous appearance in the Christmas carol “We Wish You a Merry Christmas.”

And then there's fruitcake. Often made with dried figs as well and other dried fruits, but have you ever actually eaten one? As far as I know, fruitcakes are better known for being passed along at holiday gift exchanges again and again, the same one! And if you're ever on the receiving end, I suggest checking the expiration date.

For me, figs bring back childhood memories of eating Fig Newtons. They weren't overly sweet which is why we had them in our house. My version, however, is a bit sweeter and is a fruit bar, somewhere between a cake and a cookie, and a wonderful way to make a generous amount of dessert without a lot of effort. Imagine a thick, buttery layer of shortbread slathered with fig jam and finished with a golden, buttery crumble topping. Yes, lots of butter. Butter is good!

Unlike a chewy brownie, these bars are tender from the top down. If you want to make them a little more “holiday-ish,” sprinkle toasted walnuts and fresh orange zest over the layer of fig jam before adding the crumble topping. Or substitute cranberry relish for the fig jam. But remember, a recipe is just a guide, and although you are free to experiment with flavors, be careful about changing the balance of the ingredients. Baking is chemistry, which reminds me of my mother.

Years ago, she asked me for my New York Cheesecake recipe. Because my dad was diabetic, she substituted two packets of Sweet'N Low for the two cups of sugar the recipe called for. Do the math on the volume she removed from that cheesecake.

It wasn't a happy ending nor a good phone call.

For high altitude, my only adjustment was adding 3 extra tablespoons of flour. Tot the shortbread. Phew!

The Science Behind It

Shortbread does not depend on chemical leavening or eggs to rise which is why there are so few high-altitude adjustments.

Liz’s Tip:

Do not overmix the shortbread after adding the flour. Excessive mixing encourages gluten development which will make it tough instead of delicate

The Why’s

Why is Jam Better than Fresh Fruit for a Fruit Bar?
- Less moisture evaporation. Jam has already been cooked down, so there's less water to evaporate during baking.
- Fresh fruit releases juice as it bakes, potentially making the shortbread crust soggy.

Why is a light colored aluminum pan best to bake in?
- Even heat distribution. Aluminum conducts heat efficiently, helping the shortbread bake evenly across the bottom.
- Light-colored aluminum is less likely to overbrown the bottom and edges than dark metal.

When is it Done?

Jam is bubbling around the edges or through gaps in the crumble.
Toothpick came out clean, no jam

Yield: (20) 2 ½” x 2 ½” squares

9” x 13” Aluminum Pan

Butter Crumble Topping

Ingredient
All-purpose flour	1 cup + 3 Tbsp.
Light brown sugar	½ cup
Granulated sugar	¼ cup
Unsalted butter	¾ cup (1½ sticks)
Ground cinnamon	½ tsp.
Kosher salt	¼ tsp.

TDirections

In a stand mixer with paddle attachment, combine the flour, brown sugar, granulated sugar and cinnamon.
In tablespoon size pieces, add the softened butter and mix on low speed until the butter is incorporated and the mixture starts forming irregular clumps. You should be able to squeeze the mixture together and it holds its shape.
Refrigerate for 30 minutes before scattering over your jam so you can have some nice “clums” on top.

Shortbread Crust

Ingredient	Sea level	High altitude
All-purpose flour	3 cups	3 cups + 3 Tbsp.
Sugar	¾ cup	¾ cup − 1 Tbsp.
Butter, softened	1½ cups	1½ cups

Directions

1.Preheat a convection oven to 350 degrees or a conventional oven to 375 degrees.

2. Prepare your pan. Lightly grease with butter or quick-release spray.

3. Cream butter and sugar. Mix on medium-low speed for approximately 1–2 minutes, until smooth and creamy. DO NOT WHIP TO LIGHT AND FLUFFY

4. On low speed, gradually add the flour and salt, mixing just until incorporated.

5. Mix until the dough forms large, buttery clumps. It should not pull away completely from the sides of the bowl nor should it form a ball like pie dough.

6.Press the shortbread dough evenly over the bottom of the pan. Refrigerate for 30 minutes.

7. Then parbaked your ¾-inch shortbread crust for over 20 minutes, until the edges are firm. Remove from the oven and cool.

Assembly

Need: 3 - 4 cups fruit jam