Lattice Fruit Bars Recipes

BLUEBERRY LATTICE BARS

Steps:

• Cream butter, sugar and salt until light and fluffy, 5-7 minutes; beat in egg and vanilla. Gradually beat in flour. Divide dough in half; shape each into a 1-in.-thick rectangle. Wrap and refrigerate 2 hours or overnight., Preheat oven to 375°. Place blueberries, sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring frequently; cook and stir until thickened, about 2 minutes. Cool slightly., Roll each portion of dough between 2 sheets of waxed paper into a 14x10-in. rectangle. Place rectangles on separate baking sheets; freeze until firm, 5-10 minutes. Place 1 rectangle in a greased 13x9-in. baking pan, pressing onto bottom and about 1/2 in. up the sides. Add filling., Cut remaining rectangle into 1/2-in. strips; freeze 5-10 minutes to firm. Arrange strips over filling in crisscross fashion. If desired, press edges with a fork to seal strips. Bake until top crust is golden brown, 30-35 minutes. Cool on a wire rack. Cut into bars.

FOUR FRUIT PIE BARS

Steps:

• HEAT oven to 350 degrees F. Combine cookie mix and flour in medium bowl. Add butter and egg. Mix until soft dough is formed. Wrap 1/3 of dough in plastic wrap. Chill for 1 hour.
• PRESS remaining 2/3 dough evenly in bottom of rimmed 15 x 10-inch baking pan. Spread raspberry preserves in 3 1/2 inch wide strip over dough. Repeat with apricot, blueberry and strawberry preserves creating four equal strips. Roll out chilled dough between lightly floured sheets of wax paper into 15 x 10-inch rectangle. Cut 18 1/2-inch wide strips with pizza cutter or knife. Freeze strips for 15 minutes.
• PLACE chilled dough strips over preserves 1/2-inch apart in diagonal lattice pattern, 9 in each direction. Trim edges of dough even with pan. Bake 25 to 30 minutes or until preserves begin to bubble in center. Let cool completely. Cut into 48 bars.
• TWO FRUIT PIE BARS
• Prepare recipe as directed except substitute 1 cup each of 2 varieties of preserves for the 4 (1/2 cup) portions of preserves. Spread in 4 alternating strips.

LATTICE FRUIT BARS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Combine eggs and vanilla; stir into crumb mixture until blended. Cover and refrigerate a fourth of the dough for at least 45 minutes. , Press remaining dough into an ungreased 15x10x1-in. baking pan. Spread 1/4 cup apricot preserves in a 1-3/4-in. strip over one long side of crust. Spread 1/4 cup of raspberry preserves in a 1-3/4-in. strip adjoining the apricot strip. Repeat twice. , Roll out reserved dough to 1/8-in. thickness. Cut into 1/2-in. strips; make a lattice top. Bake at 325° for 30-35 minutes or until lightly browned. Cool on wire rack. Cut into bars.

LATTICE FRUIT BARS

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Combine eggs and vanilla; stir into crumb mixture until blended. Cover and refrigerate a fourth of the dough for at least 45 minutes.
• Press remaining dough into an ungreased 15-in. x 10-in. 1-in. baking pan. Spread 1/4 cup apricot preserves in a 1-3/4-in. strip over one long side of crust. Spread 1/4 cup of raspberry preserved in a 1-3/4-in. strip adjoining the apricot strip. Repeat twice. Roll out reserved dough to 1/8-in. thickness. Cut into 1/2-in. strips; make a lattice top.
• Bake at 325 degrees F for 30-35 minutes or until lightly browned. Cool on wire rack. Cut into bars.

BLUEBERRY LATTICE BARS

Steps:

• Cream butter and sugar.
• Add egg, flour, vanilla and salt and mix well.
• Cover and refrigerate for 2 hours.
• Meanwhile, in a saucepan, bring the blueberries, sugar and cornstarch to a boil.
• Stir and cook for 2 minutes or until thick.
• Roll 2/3 of the dough into a 14 x 10 rectangle.
• Place in greased 13 x 9 baking dish.
• Top with filling.
• Roll out remaining dough to 1/4" thick.
• Cut into 1/2" wide strips and make a lattice crust over filling.
• Bake at 375 degrees for 30- 35 minutes or until top is golden brown.
• Cool on wire rack.
• Cut into bars.

FRUIT LATTICE COFFEE CAKE

Steps:

• Soften yeast in the warm water.
• Make the fruit filling: mix well the preserves, 1/2 cup butter, 1/2 cup almonds, and 1/2 cup sugar. Set aside.
• Mixer bowl: Cream together butter, sugar, salt. Add 3 eggs and 1 egg yolk (reserving the white), one at a time, to creamed mixture, beating well after each addition.
• Stir in 4 cups flour alternately with the yeast and light cream. Mix, but do not beat. Set aside 1 cup of the dough and spread the remainder in 2 well greased 9x9x2 inch baking pans. Cover both dough squares in each pan with the pie filling.
• Lattice top: blend 1/4 cup flour into reserved dough. Roll out on floured surface to a 9-inch square and cut into 16 strips.
• Arrange 8 strips in lattice pattern over fruit filling in each pan.
• Beat together reserved egg white and water; brush over strips of dough. Cover and let rise in warm place till touble (1 to 1 1/4 hours).
• Preheat oven to 375°F
• Bake both cakes for 20 to 25 minutes.

GRANDPA'S FRUIT BARS

Steps:

• In a small bowl, combine the raisins, dates and liqueur. Set aside.
• Preheat the oven to 375 degrees.
• In a large bowl, beat together the butter or margarine, the two sugars, the whole egg, the egg white and the vanilla extract until the mixture is light and fluffy.
• Add the cinnamon, nutmeg, orange peel, if using, flour and baking soda until thoroughly blended. Add the nuts and the macerated fruit. The dough will be sticky.
• Using well-floured hands or the back of a spoon, press the dough into a foil-lined, 10-by-15-inch jellyroll pan.
• Mix the yolk and the water. Using a pastry brush, brush the dough with the egg wash.
• Bake 20 to 25 minutes, until the dough is light golden. Cool 10 minutes, then cut into 1-by-2-inch bars.

LATTICE FRUIT BARS

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Combine eggs and vanilla; stir into crumb mixture until blended. Cover and refrigerate a fourth of the dough for at least 45 minutes.
• Press remaining dough into an ungreased 15-in. x 10-in. 1-in. baking pan. Spread 1/4 cup apricot preserves in a 1-3/4-in. strip over one long side of crust. Spread 1/4 cup of raspberry preserved in a 1-3/4-in. strip adjoining the apricot strip. Repeat twice. Roll out reserved dough to 1/8-in. thickness. Cut into 1/2-in. strips; make a lattice top.
• Bake at 325 degrees F for 30-35 minutes or until lightly browned. Cool on wire rack. Cut into bars.

LATTICE-TOPPED APRICOT TART

Steps:

• for filling:
• Combine 1 pound apricots and 3 tablespoons water in heavy large saucepan. Bring to boil, stirring often. Cover; cook over medium heat until apricots are almost tender, stirring occasionally, about 8 minutes. Stir in sugar; cook uncovered until apricots are very tender, liquid evaporates and mixture thickens, about 10 minutes. Cool filling slightly. (Can be made 1 day ahead. Cover; chill.)
• for crust:
• Mix flour, sugar and salt in medium bowl to blend. Add butter. Rub in with fingertips until coarse crumbs form. Using fork, mix in yolks. Transfer to work surface. Knead gently just until dough comes together. Divide dough into 2 pieces, using 2/3 of dough for 1 piece and remaining 1/3 for second piece. Flatten into disks. Wrap each disk in plastic. Let stand at room temperature 30 minutes.
• Position rack in bottom third of oven and preheat to 350°F. Press larger dough disk onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Roll out second dough disk on parchment paper to 8-inch round. Cut dough into 1/2-inch-wide strips. Chill while filling tart. Spread apricot preserves evenly over bottom of unbaked crust. Spoon apricot filling over preserves. Arrange 1/2 pound apricot wedges atop filling. Arrange dough strips atop filling to form lattice. Trim ends of strips at tart pan edges. Brush lattice with egg glaze.
• Bake tart until crust is golden brown and fruit just bubbles, about 1 hour 10 minutes. Cool on rack 45 minutes. Using small knife, gently loosen tart from pan sides. Remove sides. Serve slightly warm or at room temperature.