Subj : 7/8 Nat Blueberry Day - 2
To   : All
From : Dave Drum
Date : Sun Jul 07 2024 14:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blueberry Pie Bars
 Categories: Desserts, Fruits, Pastry, Cheese, Cookies
      Yield: 16 servings
 
MMMMM---------------------------CRUST--------------------------------
 10 2/3 oz (300 g) shortbread cookies
      3 tb Granulated sugar
      1 tb A-P flour
    1/2 ts Kosher salt
      4 tb (60 g) unsalted butter;
           - melted

MMMMM--------------------------FILLING-------------------------------
      8 oz (225 g) cream cheese; room
           - temp
    1/4 c  (50 g) + 1/3 c (65 g)
           - granulated sugar
      1 lg Egg
      3 c  (12 oz/340 g) wild
           - blueberries; fresh or
           - frozen unthawed
      1 tb Cornstarch
        pn Kosher salt

MMMMM--------------------------TOPPING-------------------------------
  5 1/3 oz (150 g) shortbread cookies
      1 tb A-P flour
    1/4 ts Kosher salt
    1/2 ts Baking powder
      1 tb Granulated sugar
      2 tb Unsalted butter; room temp
      1 lg Egg yolk
 
  Set oven to 350oF/175oC.
  
  Line a 9" square pan with parchment paper, leaving a
  2-inch overhang on two sides. In a food processor,
  combine shortbread cookies, sugar, flour and salt and
  pulse until you have fine crumbs. Add butter and pulse
  until crumbs are evenly moistened. Transfer mixture into
  the prepared pan and press down into an even layer. Bake
  until fragrant and a shade darker, 15 to 20 minutes.
  
  MEANWHILE, PREPARE FILLING: In a medium bowl, add cream
  cheese, 1/4 cup of sugar and 1 egg and mix until smooth.
  In a separate medium bowl, add blueberries, remaining
  1/3 cup sugar, cornstarch and salt, and toss to combine.
  
  PREPARE TOPPING: In a food processor, combine
  shortbread, flour, salt, baking powder and sugar and
  pulse to combine. Add butter and egg yolk, and pulse
  until the mixture is evenly moistened.
  
  Remove crust from oven and top it evenly with cream
  cheese mixture and then blueberry mixture. Sprinkle
  topping over blueberry layer, squeezing to make some
  larger clumps. Bake until filling is set and no longer
  jiggly, 35 to 40 minutes. Transfer to a rack to cool
  completely then chill in the refrigerator for at least 1
  hour.
  
  To serve, use a sharp knife to release edges. Using
  parchment overhang, lift and transfer to a cutting board
  and cut into 16 squares.
  
  by Samantha Seneviratne
  
  Yield 16 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "A myth is a religion in which no one any longer believes" - James
eibleman
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