Fig Bars
Inspired by techniques from America's Test Kitchen.
Soft brown sugar dough sandwiching a fig and apple-juice filling.
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Method
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Equipment
- 20 cm square metal baking tin, lined with a baking-paper sling
- mixing bowls
- silicone spatula
- wire rack
- medium saucepan
- food processor
- electric mixer
- baking paper
- baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 178 kcal |
| Protein | 2.1 g |
| Carbohydrate | 32.7 g |
| of which sugars | 21.3 g |
| of which free sugars | 12.1 g |
| Fat | 4.8 g |
| of which saturates | 2.9 g |
| Fibre | 1 g |
| Salt | 0.18 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Fig filling
- 225 g dried figs, stems removed, quartered
- 480 ml apple juice
- 0.5 g fine sea salt or table salt a pinch
- 2 tsp lemon juice
Dough
- 185 g plain flour
- ½ tsp baking powder
- 1.5 g fine sea salt or table salt about ¼ tsp
- 85 g unsalted butter, softened
- 150 g light brown soft sugar
- 1 large egg
- 2 tsp vanilla
- 1
Filling. Simmer the figs, apple juice and pinch of salt 15-20 min, stirring now and then, until the figs are very soft and the liquid is syrupy. Cool a little, then blitz with the lemon juice to a thick jam.
- 2
Dough. Preheat to 175 °C (155 °C fan) with a sling-lined 20 cm tin ready. Whisk the flour, baking powder and salt. Beat the butter and sugar until pale, beat in the egg and vanilla, then mix in the flour. Set aside about a third (roughly 170 g).
- 3
Base. Press the rest evenly into the tin and bake about 20 min, until just turning golden. Meanwhile roll the reserved dough between greased sheets of baking paper into a 20 cm square and freeze it on a tray.
- 4
Top. Spread the fig filling over the base, peel off the paper and lay the frozen square on top, pressing lightly.
- 5
Bake. Bake 25-30 min, turning halfway, until golden. Cool 2 h in the tin, then cut into 16.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
