Lattice Fruit Bars Recipe
Lattice Fruit Bars Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These attractive bars make a beautiful addition to any table. I like the fact that one batch goes a long way.
MAKES:
42 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup apricot preserves
  • 3/4 cup raspberry preserves

Directions

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 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 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. Yield: about 3-1/2 dozen.
Originally published as Lattice Fruit Bars in Best of Country Cookies 1999, p75

Nutritional Facts

1 each: 121 calories, 5g fat (3g saturated fat), 22mg cholesterol, 87mg sodium, 19g carbohydrate (12g sugars, 0 fiber), 1g protein.

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup apricot preserves
  • 3/4 cup raspberry preserves
  1. 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.
  2. 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 preserves in a 1-3/4-in. strip adjoining the apricot strip. Repeat twice.
  3. 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. Yield: about 3-1/2 dozen.
Originally published as Lattice Fruit Bars in Best of Country Cookies 1999, p75

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