Jammed Up Fruit Bars

9“ x 13” Light Colored Aluminum Pan

Yield: 24 Small Squares

When I think of fruit bars, I think of Fig Newton’s, my first introduction into the category.

A thin chewy later of a pastry wrapped around a thick fig jam.  I don’t remember figs even being a “thing” when I was a kid, but in any case, I never forgot eating them and they are still sold today and luckily still taste exactly the same to me. My version of them is in a fruit bar, baked witha  buttery thick layer of shortbread slathered with fig jam, seeds include, and a buttery crumble topping. The texture is tender all the way thought, not chewy and desne like a brownie. 

Components

• Shortbread Crust

• Jam Filling

• Crumble Topping

HIGH ALTITUDE ADJUSTMENT

Level 1: Only an increase in the amount of flour in the shortbread crust

The Science Behind It

• Neither the shortbread, jam, or crumble topping depends on chemical leavening or a delicate egg structure to help it rise which is one reason they require so few high-altitude adjustments.

• Shortbread relies on the balance of butter, flour and sugar rather than trapped gases for its texture. Altitude has a relatively small effect on this balance.

• Sugar is not reduced as there is no need to worry about spreading; the shortbread is in a contained pan

• The Butter Crumb Topping contains relatively little water, so increased evaporation is less of a concern.

Liz’s Tips

• Do not over mix the shortbread after adding the flour. Excessive mixing encourages gluten development, resulting in a tougher crust rather than the delicate, buttery texture characteristic of shortbread.

•  If you're using a jam filling, the shortbread crust may only need a light parbake. If you're using fresh fruit  which releases considerably more moisture, I would bake the crust a little longer before adding the filling.

• If your topping starts browning before the jam starts to boil at the edges, cover with foil

The Why’s

• When Making the Crumb Topping, Why Don’t You Cream the Butter & Sugar First?

  • When you cream butter and sugar first, you're creating a more uniform mixture, similar to cookie dough. Adding flour afterward can produce fine, even crumbs.

  • By mixing everything together, you can control the size of the clusters and preserve that rustic, buttery appearance.

• Why Is Only a Minimal Change Made with the Shortbread?

  • The ingredients behave similarly enough at sea level and high altitude that the same proportions generally work.

• 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 an aluminum pan best to bake in?

  • Even heat distribution: Aluminum conducts heat efficiently, helping the shortbread bake evenly across the bottom.

  • Better control over browning: Light-colored aluminum is less likely to overbrown the bottom and edges than dark metal.

  • Excellent for par-baking: The crust sets evenly before adding the jam and crumble topping.

When is it Done?

• The shortbread is done par-baking when:

  • The surface is matte, not shiny,  slightly firm when gently touched, rather than soft and doughy

  • The edges are beginning to firm up. They don't need to be golden brown

  • The center no  longer looks like raw dough.

    
    

  The entire fruit bar is done when:

  • Crumble: Golden brown, with distinct clusters that look baked rather than raw.

  • Jamis bubbling around the edges or through gaps in the crumble.

  • Toothpick came out clean, no jam

Butter Crumble Topping

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

DirectionDs

Directions

1. In a stand mixer with paddle attachment, combine the flour, brown sugar, granulated sugar, and cinnamon. 

2. 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.

3. Refrigerate for 30 minutes before scattering over your jam so you can have some nice “clumps” on top. 

Shortbread Crust

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

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

2. 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

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

4. . Mix until the dough forms large, buttery clumps. It should not pull away completely from the sides of the bowl and form a ball like pie dough. 

5. Press the shortbread dough evenly in pan, using your fingers or the flat bottom of a measuring cup.

6. Refrigerate for 15–20 minutes.

Assembly

• 4 cups fruit jam

1. Preheat Convection Oven to 350 degrees or Conventional Oven to 375 degrees.P

2. Par bake shortbread crust for approximately 20 minutes,until just starting to set.

3. Cool

4. Spread jam over shortbread crust.

5. Sprinkle on the chilled crumble topping

6. Bake for approximately 45 - 60 minutes.

7. If the topping still looks pale, continue baking in 5-minute increments.

8. Cool. If desired, dust with powdered sugar using a fine mesh

s pressed into the pan, not kneaded like bread