Sunday, 6 October 2013

Jam Pastry Bars






Jam Pastry Bars

Ingredients

Pastry

1½ cups sifted all-purpose flour
½ teaspoon salt
¼ cup shortening
¼ cup butter
4 to 5 tablespoons cold water
3 to 4 tablespoons jam (strawberry, grape, etc.)





Method

1.                  Sift flour and salt together.
2.                  Cut in shortening and butter with pastry blender till pieces are the size of small peas.  (For extra tender pastry, cut in half the shortening till like cornmeal.  Cut in remaining till like peas.) 
3.                  Sprinkle 1 tablespoon water over part of mixture.  Gently toss with fork; push to side of bowl.  Repeat till all is moistened.   Form a ball.  (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.) 
4.                  Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions.
5.                  Roll from center to edge till ⅛ inch thick.
6.                  Roll out to 12 x 12 inch oblong shape.
7.                  Place on cookie sheet or in baking pan.  Place jam of your choice in the center leaving approximately 1 inch to turn in.  Take remaining pastry and reroll to enable ½ inch 12 inch strips to place on the top of the jam.
8.                  Bake for approximately 20 minutes in a 400° oven.

To bake singe-crust pie shells: 
Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand .  Prick bottom and sides well with fork (If filling and crust are baked together, do not prick.) Bake at 450° for 10 to 12 minutes or till golden.

For double-crust pie:
Trim lower crust even with rim of pie plate.  Cut slits in top crust.  Lift pastry by rolling it over rolling pin; then unroll loosely over well-filled pie.  Trim ½ inch beyond edge.  Tuck top crust under edge of lower crust.  Flute edge of pastry as desired.
If edge of crust browns too quickly, fold strip of foil around rim of crust, covering flute edge.
Jam Pastry Bars were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman



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Thank You!
Shirley-Ann Pearman

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