Strawberry Jam Bars
User Reviews
5
Strawberry Jam Bars
Description
Strawberry Jam Bars feature a buttery shortbread dough made with all-purpose flour, brown sugar, and warm spices like cinnamon and nutmeg. The dough is pulsed in a food processor with room temperature butter and vanilla extract until a cohesive dough forms. Most of the dough is pressed into the bottom of a 7 x 11 inch tart pan as a base layer, while a reserved portion is mixed with rolled oats and crumbled over the jam.
The jam layer, spread evenly over the pressed shortbread, provides a bright, fruity sweetness contrasting with the buttery, slightly spiced dough. The oat-enriched crumb topping adds texture and a rustic finish with some of the jam showing through. Baking until golden around the edges produces tender bars that firm up upon cooling.
Once cooled, the bars can be sliced and served as a snack or dessert. The recipe allows substitution of a 9-inch square baking pan or tart pan for the pan size. The bars store well and can be enjoyed at room temperature.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup unsalted butter room temperature
- 1 tsp vanilla extract
- 1 cup strawberry jam or other fruit preserves
- 1/4 cup rolled oats
Instructions
- Preheat oven to 350F. Butter a 7 x 11 inch tart pan with a removable bottom, and set aside.
- In the bowl of a food processor, add the flour, brown sugar, salt, cinnamon, nutmeg, butter, and vanilla extract.
- Pulse until the ingredients are combined, and continue to pulse until the dough comes together into a single clump.
- Reserve about 1 cup of the shortbread dough for topping the crumble bars, and crumble the rest into your prepared baking pan.
- Press the dough evenly into the bottom of the pan with your fingers.
- Spread the strawberry jam evenly over the dough.
- Mix the reserved dough with the rolled oats, and crumble evenly over the jam layer. Some of the strawberry filling will show through, and that's good.
- Bake for about 35-40 minutes until just starting to turn golden brown on the edges.
- Allow to cool before removing from the pan and slicing. Note: shortbread is quite soft right out of the oven, and will firm up as it cools.
Notes
- If a 7x11-inch pan is unavailable, use a 9-inch square baking pan or a 9-inch round tart pan instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 89mg | 4% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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