Earl Grey tea adds depth and complex flavors to cranberry jam.
Cranberry Earl Grey Crumb Bars layers that complex jam on a buttery shortbread crust then topped with buttery shortbread crumbs.
The result: a deliciously uncommon bar cookie.
Cranberry Earl Grey Crumb Bars
Text and Photo by Jac Kyles Baker
Makes 8 bar cookies
Ingredients
For the shortbread crust:
1 1/2 cups all purpose flour
8 TB unsalted butter, room temperature
1/3 cup granulated sugar
1/4 tsp salt
1/2 tsp vanilla extract
For the Cranberry Earl Grey jam:
2 cups fresh or frozen cranberries
1/2 cup brewed Earl Grey tea
1/4 cup granulated sugar
1/4 cup light brown sugar
Preparation
Make Cranberry Earl Grey jam:
Cover cranberries and cook on HIGH for 2 minutes.
Carefully remove bowl. Stir in sugars and Earl Grey tea. Microwave, uncovered, on HIGH 2 minutes.
Carefully remove bowl. Stir preserves. Microwave on HIGH 2 minutes. Preserves will bubble and thicken.
Cool to room temperature. Store in a clean container. Refrigerate.
Make shortbread crust:
Place flour in a large bowl.
In a separate bowl, beat butter, salt and sugar together until smooth. Stir in vanilla extract.
Stir butter into flour to form a soft dough.
Reserve 1/2 cup of dough for crumb topping. Form small to large crumbs of dough and refrigerate until firm (about 15 minutes).
Press the remaining dough into the bottom of a parchment lined 8 or 9 inch microwave safe tart pan or pie plate. Refrigerate for at least 15 minutes.
Remove tart crust from the refrigerator. Microwave on HIGH for 45 seconds to 1 minute 30 seconds. Check progress every 30 seconds.
Carefully remove pan from the microwave. Cool cookie crust completely for 15 minutes on wire rack.
Make crumb bars:
Spread 3/4 cup of jam* over cooled tart shell. Cover the jam with shortbread crumbs.
Microwave on HIGH 1 minute or until crumbs are firm. Carefully remove pan from microwave. Cool completely on a wire rack.
Store cookies, covered, in the refrigerator. Serve at room temperature.
Cook's Notes
* I prefer to use cold jam or preserves. The jam is less likely to thin and seep out when heated.