Sunday, September 9, 2012

Strawberry Jam Tarts Or Bars

Strawberry Jam Tarts Or Bars


2 cups all-purpose flour
½ cup sugar
¼ teaspoon salt
¾ cup butter

1½ cups Strawberry Jam Preserves


1.                  Preheat oven to 350°.  Grease a 13x9x2 inch baking pan (*see tip. Page 263).  In a bowl combine the 2 cups flour, the ½ cup sugar, and salt.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Press mixture into the bottom of prepared pan.  Retain about ½ cup of the crumb mixture and set aside. 
2.                  Spread strawberry jam over the base of the crust. 
3.                  Sprinkle remaining crumbs on top of strawberry jam.
4.                  Bake 30 to 35 minutes or until the top is golden.
5.                  Cool completely in pan on a wire rack.
6.                  Cut into bars.

Strawberry Jam Tarts or Bars was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

A portion of the recipe derived from and was taken from Better Homes and Garden New Cook Book “14th Edition”; the chapter on Cookies and Bars; page 264.

1 ½ cups of Smuckers’ Strawberry Preserves (Jam) was used in these particular photos.

*    Foiled Again!
Lining a pan with foil is the miracle method for removing bars from pans.

Removing bar cookies from a pan can be difficult, even if you’ve greased the pan with shortening.  How can you get around this?  Try lining your pans, with foil.  It means the baked goody lifts, out cleanly, your pan doesn’t get scratched from cutting the bars, and cleanup is a breeze – just throw away the foil.

Here’s how to do it:
·         Flip your pan over and shape foil around the outside, extending it about 1 inch past the edges (for easy gripping and lifting).
·         Place the foil lining in the pan; grease foil if the recipe specifies a greased pan.
·         Spread batter or dough in lined pan.  Then bake and cool as directed.
·         To remove, grasp the foil overhang and lift out the baked treat in a block.  Place on a cutting board and cut into bars.

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Thank You!

Shirley-Ann Pearman

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