Sour Cherry Bars

Thank you!  On December 1, Anush Lini had its first birthday, and I’m incredibly thankful (and excited!) that you are still reading!  I’ve really enjoyed blogging this past year and am looking forward to sharing even more recipes in the future.  And now for the most important part - the butter count (drum roll please) is 58.7 sticks!  I am definitely sure that I have used much more butter than that though, once I take into account baking errors, un-posted items, and buttered toast.  Wait, is using lots of butter something I’m supposed to be embarrassed about? 

Earlier this week Scott and I went over to celebrate one year of blogging with my brother’s family.  It was fun!  First we listened to a happy birthday polka, and then we put a candle in a sour cherry bar and sang happy birthday, and one of our nephews blew out the candle.  I love baking, but sharing is what gives me the most enjoyment.  Now that the cookie season is here, I am even more excited to get in the kitchen so I can bake and distribute! 

These sour cherry bars aren’t too sweet, and there is a nice texture difference between the firm crust and soft jam and cream layers.  I guess the best way to describe it is a pie-cookie hybrid, with the top layers being somewhat reminiscent of pie, and the bottom layer tasting a bit like a cookie.  Weird, I know, but it just seems to work… 

Notes:
You can use any flavor of jam and any type of nut to make these custard bars.  I had sour cherry jam on hand, because I made it for the first time last summer and absolutely love it!  As soon as they are in season again, I’m buying some and making at least twice as much as last year!  For this recipe, pay attention to how it is layered.  First, there is a basic crust (don’t forget to reserve 1 cup for the topping), then there is the jam, the custard, and the reserved topping.  I used a metal pan, but if you use a glass pan, you may need to increase the baking time.  If an air bubble forms as the crust bakes, just pop it gently with the tines of a fork.  The cream layer will puff up as it bakes, and then sink as it cools.   

Adapted from the Homemade Cookies Cookbook by Better Homes and Gardens

Ingredients:
1⅓ cups all-purpose flour
¼ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
⅛ teaspoon cloves
½ cup unsalted butter, room temperature
½ cup light brown sugar
1 cup sour cream
1 egg
¼ cup granulated sugar
½ teaspoon baking soda
additional pinch of salt
½ teaspoon vanilla
¾ cup sour cherry jam

Whisk, Cream, Divide, Bake:
Adjust an oven rack to the middle of the oven, and preheat to 350ºF.  Butter and flour an 8x8-inch pan, and set aside.  In a medium-sized bowl, whisk together the flour, salt, cinnamon, ginger, nutmeg, and cloves.  In a separate bowl, cream together the butter and brown sugar.  Add the flour mixture, and beat until the mixture is crumbly.  Scoop out one cup of the mixture, and set aside in a medium-sized bowl.  Press the remaining mixture into the prepared 8x8-inch pan, using the flat bottom of a cup to compress the crust and a spoon to compress the edges where the cup bottom can’t reach.  Bake the crust at 350ºF for 12-15 minutes, until the edges are just beginning to brown. 

Warm, Whisk, Layer, Bake, Cool, Chill:
Once the crust is out of the oven, place the jam in a small saucepan and warm over low heat.  While the jam warms, in a medium-sized bowl, beat the egg well, and then whisk in the sour cream, granulated sugar, baking soda, vanilla, and a pinch of salt.  To layer the bars, take the baked crust, and spread the warmed jam evenly over it with an offset spatula.  Next, pour the cream mixture over top of the jam, and use a spatula to evenly spread it out.  Crumble the reserved crust mixture over the top of the cream mixture.  Place the bars back into the oven, and bake at 350ºF for 30 minutes, until the cream layer is puffy and set, and the topping layer is golden brown. Check the bars after 15-20 minutes, and if the topping is browning too quickly, gently cover with a piece of foil.  Allow the bars to cool for a little bit on the countertop, and then place them in the refrigerator.  Once fully chilled, cut into squares and serve.  Store any leftovers in the refrigerator.  Pin It