- 4 cups (560 gr) AP flour
- 2 tspn baking powder
- 1/4 tspn salt
- 1 1/2 tspn freshly grated meyer lemon zest
- 2 – 4 Tbspn fresh rosemary, finely chopped*
- 4 sticks (1 lb.) butter
- 2 cups (400 gr) sugar
- 4 egg yolks
- ~330 gr crisp tart apples, peeled, cored, and chopped
- 1 tspn lemon juice
- 2 tspn sugar
- 1 tspn AP flour
- 1 cup blackberry + wild blueberry jam (Recipe Below)
- powdered sugar, optional
- Make the shortbread. Whisk to combine the flour, baking powder, salt, lemon zest, and chopped rosemary. Set aside.
- In a separate bowl, cream the butter until light. Gradually add the sugar and continue to beat until fluffy, about 2-3 minutes.
- Add the egg yolks to the butter and sugar one at a time, beating well after each addition.
- Gradually beat in the dry ingredients until just combined. Do not overmix.
- Divide the shortbread dough in half. Wrap each half in parchment paper or plastic wrap and freeze until hard, at least 2 hours or preferably overnight.
- Preheat oven to 180 degrees C. Line a 9×13″ baking pan with foil, leaving overhang at the sides.
- Prepare the filling. Toss the chopped apples, lemon juice, sugar, and flour together and let sit for a few minutes.
- Heat the jam briefly until it reaches a somewhat liquid, spreadable consistency.
- Remove half of the shortbread dough from the freezer. Grate using a coarse grater or the grater plate of a food processor. Spread the grated dough evenly over the bottom of the prepared baking dish.
- Spoon the jam over the first layer of shortbread dough and distribute the apple chunks in one layer on the jam.
- Remove the second half of the dough from the freezer and grate. Pour the grated dough evenly over the jam and apple layer.
- Bake for 50-60 minutes, until the edges and top are golden brown. Remove from the oven and let cool completely on a wire rack.
- Using the foil, lift the shortbread out of the pan. If using, sprinkle with powdered sugar. Cut into squares.
Note: for a strong rosemary taste, use up to 4 Tbspn of chopped rosemary. For a more subtle rosemary flavor, use just 2 Tbspn.
makes about one cup of jam
- 125 gr wild blueberries
- 195 gr blackberries
- 17 gr freshly squeezed lemon juice
- 160 gr sugar
- Place a few spoons on a plate in the freezer.
- Mix the berries together in a bowl and add the lemon juice. Let sit for a few minutes to macerate. Divide the berries in half, and set half aside.
- In a non-reactive saucepan over medium low heat, combine half of the berries with the sugar and cook, stirring frequently, until the juices run. Increase heat to medium high until the berries boil. Boil for 3-4 minutes, stirring frequently.
- Add the remaining berries. Stir to combine. Bring to a boil and stir every thirty seconds or so. Cook for 10-15 minutes more, testing for doneness after 10 minutes.
- To test for doneness, remove the pan from the stove. Retrieve a spoon from the freezer and scoop a small amount of liquid and berries. Return the spoon to the freezer for a few minutes. Once cooled, hold the spoon vertically. If the jam does not run off the spoon and is a thick, spreadable consistency, the jam is done. If not, return the pan to the stove and continue to cook for a few more minutes before testing again.
- Cool the jam completely, preferably overnight in an airtight container in the refrigerator, before using in the bars recipe.