Blackberry Marscapone Pie Bars

adapted from The Pastry Queen via Annie's Eats and The Kitchen McCabe

Makes 16-20 small bars

FOR THE CRUST

FOR THE FILLING

Preheat the oven to 350°F.  Spray a 9x9-inch baking pan with cooking spray. Line with parchment paper and lightly spray again with cooking spray. In a food processor, add the flour, sugar, salt and lemon zest. Pulse a couple of times. Cut cold butter into small cubes then add to the dry ingredients. Pulse in short bursts to cut the butter into the dry ingredients until the mixture is crumbly and pea sized.

Reserve 3/4 c. of the crust mixture, keep in the fridge for later. Press the rest of the mixture into the prepared pan to form an even layer. Bake 12-15 minutes, or until light brown. Cool 10-15 minutes before moving to the next step.

To prepare the filling, whisk together the sugar and cornstarch in a small saucepan. Add the water and 1 cup of the fresh blackberries. Stir with a spoon and press down to smash some of the berries.

Heat the pan on medium and stir the mixture frequently, smashing the berries down periodically. When the sauce has become thick and glossy after a few minutes remove from the heat and stir in the remaining fresh blackberries. Let cool for a few minutes then stir in the lemon juice. Chill the mixture in the refrigerator or freezer until cold.

In a medium bowl whisk eggs, marscapone, flour, salt and vanilla until smooth. Stir in chilled blackberry mixture. Spread filling over the baked and cooled crust. Crumble the reserved crumb mixture over the filling.

Bake until the top starts to brown and the filling is just set in the middle, about 35 - 40 minutes. Let cool completely on a wire rack then refrigerate at least 2 hours before serving.


This recipe was printed from the Everyday Foodie blog. ©2014 Karen McCullough.