Fig Bars
Make your own version of the famous grocery store cookie at home. Dried figs can be found on the shelves of grocery, health food and warehouse stores year round.
Equipment
- Parchment Paper
Ingredients
Filling:
- 8 ounces (227 grams) dried figs, stemmed and quartered
- 2 cups apple juice
- Pinch salt
- 2 teaspoons lemon juice
Crust
- ¾ cup (3¾ ounces/106 grams) all-purpose flour
- ½ cup (2¾ ounces/78 grams) whole-wheat flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted American butter, softened. European-style butter has a higher fat content; it won’t work here.
- ¾ cup packed (5¼ ounces/149 grams) light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
- * Be sure to grease the parchment when smoothing the bottom crust and when forming the top crust; otherwise, it will stick and be difficult to work with. An oil spray works best here.
- For the filling: Simmer figs, apple juice and salt in medium saucepan over medium heat, stirring occasionally, until figs are very soft and juice has mostly evaporated, 20 to 25 minutes; let mixture cool slightly. Purée the lemon juice and figs in food processor until mixture has thick, jam-like consistency, about 8 seconds.
- For the crust: Adjust oven rack to middle position and heat oven to 350℉. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
- Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in bowl. Using stand mixer fitted with paddle, beat butter and sugar on medium speed until pale and fluffy, 3 to 6 minutes. Add egg and vanilla and beat until combined. Add flour mixture and mix until just incorporated. Set aside ¾ cup of dough for topping.
- Transfer remaining dough to prepared pan and firmly press into even layer with greased spatula. Top dough with piece of greased parchment paper and smooth into even layer. Remove parchment and bake until just beginning to turn golden, about 20 minutes.
- Meanwhile, roll reserved dough between 2 sheets of greased parchment into 8-inch square; trim edges of dough as needed to measure exactly 8 inches. Transfer dough, still between parchment, to baking sheet and place in freezer until needed. If the dough is not frozen while flat it will crack. Which will not affect the taste of the bars whatsoever.
- Spread fig mixture evenly over crust. Lay top crust over filling, pressing lightly to adhere. Bake until top crust is golden brown, 25 to 30 minutes, rotating pan halfway through baking.
- Let bars cool completely in pan on wire rack, about 2 hours. Using foil overhang, remove bars from pan. Cut into 9 pieces before serving.
- Eat for breakfast with coffee, for lunch or for dinner.
Notes
This recipe appeared in the Winter 2024 issue.
