Buttery and crumbly and raspberry-y in the best possible way, these crazy easy bars have all the taste—but none of the fuss—of a classic linzer tart.–Renee Schettler Rossi
LC Sugar Mama’s Bakeshop Note
In her phenomenal baking book in which this recipe is found, Kim Laidlaw attributes the inspiration for these raspberry linzer bars to Sugar Mama’s Bakeshop in Austin, Texas. Suffice it to say it’s on our list of places to try next time we’re helping to keep things weird in Austin. And if you haven’t bought yourself a copy of Home Baked Comfort, let us assure you, you won’t have any regrets for this impulse purchase. Nor will your friends and family.
- Quick Glance
- 40 M
- 1 H, 30 M
- Makes about 24 bars
- For the crust
- 3 cups (15 ounces) all-purpose flour
- 3/4 cup (6 ounces) granulated sugar
- 3/4 cup (6 ounces) firmly packed brown sugar
- 1/2 teaspoon kosher salt
- Grated zest of 1 lemon, preferably organic
- 1 1/2 cups (12 ounces) [EDITOR’S NOTE: Yep. Three sticks.] cold unsalted butter, cut into chunks
- For the filling
- 4 cups (1 pound) raspberries, quickly rinsed and plopped on paper towels to dry
- 1/3 cup (3 ounces) granulated sugar
- 1 tablespoon cornstarch
- For the glaze
- 1 1/2 cups (6 ounces) sifted confectioners’ sugar
- 5 tablespoons (3 ounces) heavy cream
- 1/2 teaspoon almond extract
- Prep the oven and pan
- 1. Position a rack in the middle of the oven and preheat to 350°F (180°C). Line a 9-by-13-inch baking dish or two 8-inch baking dishes with parchment paper.
- Make the crust
- 2. In a bowl, combine the flour, granulated and brown sugars, salt, and lemon zest. Add the butter and, using a food processor, pastry blender, or 2 table knives, quickly cut the butter into the flour mixture until the butter is the size of small peas.
- 3. Pat about 3/4 of the crust mixture over the bottom and slightly up the sides of the prepared pans, pressing firmly to make an even layer. Bake until the crust is pale golden brown, 30 to 35 minutes. Cover the remaining 1/4 crust mixture remaining in the bowl and refrigerate it.
- 4. Set the crust aside to cool while you make the filling.
- Make the filling and assemble the bars
- 5. In a saucepan, stir together the raspberries, granulated sugar, and cornstarch. Simmer over medium heat, stirring often, until the sugar dissolves and the berries are juicy but not completely broken down, about 2 minutes. Remove from the heat and let cool.
- 6. Spread the filling over the partially baked crust. Crumble the remaining chilled crust mixture over the filling. Bake until pale golden and bubbly, about 25 minutes. Let cool completely in the pan on a wire rack.
- Make the glaze
- 7. In a bowl, combine the confectioners’ sugar, cream, and almond extract. Whisk the ingredients together until combined. Fit a piping bag with a small, plain tip, and fill it with the glaze or pour the glaze into a large resealable plastic bag and snip off the tip of one of the bottom corners. Pipe or drizzle the glaze over the linzer bars in a crisscross pattern. Refrigerate until chilled through, at least 1 hour. Cut into bars.