Homemade Raspberry Jam Bars
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- Food processor
INGREDIENTS
Dough:
- 2 cups/400 grams butter
- ⅓ cup/70 grams sugar
- 4½ cups/630 grams flour
- ½ cup/120 milliliters orange juice or milk
- 2 teaspoons/20 grams baking powder
- 4 egg yolks
- Pinch of salt
INSTRUCTIONS
- Preheat your oven to 350°F (180°C).
- In a food processor, pulse the flour, sugar, butter, and baking powder until the mixture resembles crumbs. Add the orange juice (or milk) and egg yolks, and process just until the dough comes together. Turn the dough onto plastic wrap and shape it into a disc. Chill for 2 hours.
- Divide the dough in half. Freeze one portion. Roll the other half between two sheets of parchment paper to fit a 12×16-inch (30×40 cm) baking pan. Transfer the dough and parchment into the pan. Spread the raspberry jam evenly over the dough.
- Grate the frozen dough over the jam to create a crumbly topping, or crumble it by hand.
- Bake for 30 minutes, or until golden brown. Let the bars cool in the pan for 2 hours.
- Dust with powdered sugar, slice into squares, and serve.
- Store in an airtight container at room temperature for up to 3 days.
MY NOTES
FAQ
Can I use a different type of jam for this recipe?
You can use any type of jam for the raspberry jam bars recipe. While raspberry jam provides a classic tart-sweet balance, other flavors like apricot, strawberry, blueberry, or peach can work just as well. Ensure the jam you choose has a thick consistency to prevent it from spreading unevenly or making the crust soggy. If you prefer less sugar, opt for a low-sugar or no-sugar-added jam. Homemade jam is another excellent option, as it allows you to control the sweetness and texture. The versatility of this recipe makes it easy to customize based on your taste preferences.
How to prevent the dough from sticking when rolling it out
To prevent the dough from sticking when rolling it out for the raspberry jam bars recipe, use parchment paper. Place the dough between two sheets of parchment paper before rolling. This eliminates the need for extra flour, which can alter the texture of the dough. If you don’t have parchment paper, lightly dust your rolling pin and work surface with flour, but use it sparingly. Chilling the dough for at least two hours also helps, as cold dough is less sticky and easier to handle. Rolling the dough quickly while it’s still cool prevents it from softening and sticking.
What is the best way to grate the frozen dough?
Grating the frozen dough is essential for creating the crumbly topping for the raspberry jam bars. First, ensure the dough is firm by freezing it for at least 30 minutes. Use a box grater with large holes to achieve evenly sized crumbs. Hold the grater over the pan with the jam layer and grate directly onto the surface to distribute the dough evenly. If the dough becomes too soft while grating, return it to the freezer briefly. Alternatively, you can crumble the frozen dough by hand into small pieces, ensuring it covers the jam layer completely for an even bake.
Can I make this raspberry jam bars recipe ahead of time?
Yes, the raspberry jam bars recipe is perfect for making ahead of time. You can prepare the dough up to two days in advance and store it in the refrigerator, wrapped tightly in plastic wrap. For longer storage, freeze the dough for up to a month, then thaw it in the fridge overnight before rolling. The baked bars can also be stored at room temperature in an airtight container for up to three days. If you need to keep them longer, freeze the fully baked and cooled bars in a single layer, separated by parchment paper, for up to three months.
What can I substitute butter with?
You can substitute butter with margarine or other fats in the raspberry jam bars recipe, but it may alter the flavor and texture. Margarine works as a one-to-one substitute and provides a similar consistency, but the flavor may be less rich. Coconut oil is another option; use it in solid form for a crumbly texture. Avoid using oils in liquid form, as they can make the dough too greasy. If substituting, ensure the fat is cold to maintain the dough’s structure. Keep in mind that butter’s unique flavor enhances the recipe, so substitutions may not yield the same results.
Is it possible to make this raspberry jam bars gluten-free?
You can adapt the raspberry jam bars recipe to be gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum or guar gum, which helps mimic the elasticity of gluten. Use the same weight of flour as specified in the recipe for the best results. Almond flour can also be used, but you may need to adjust the liquid ingredients slightly to achieve the right dough consistency. Be sure to check that your baking powder and jam are certified gluten-free to avoid cross-contamination and maintain the integrity of the recipe.
How to know when the raspberry jam bars are fully baked
You’ll know the raspberry jam bars recipe is fully baked when the top crumble layer turns golden brown and the edges of the crust look slightly firm. This typically takes about 30 minutes in a preheated 350°F (180°C) oven. Avoid overbaking, as it can dry out the bars and make the crust too hard. If unsure, you can gently press the crumble topping with a fork; it should feel firm but not overly crisp. The jam layer will still be slightly bubbly, which is a good indicator that the bars are ready to be removed from the oven.
Can I use a stand mixer?
You can use a stand mixer instead of a food processor for the raspberry jam bars recipe. Start by creaming the butter and sugar together using the paddle attachment until smooth. Gradually add the dry ingredients (flour and baking powder) and mix on low speed until the mixture resembles crumbs. Then, add the egg yolks and liquid (orange juice or milk) and continue mixing until the dough just comes together. Be careful not to overmix, as this can affect the texture. Using a stand mixer may take slightly longer, but it works well if you don’t have a food processor.
