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This recipe for mixed berry bars with a brown sugar crust was inspired by lemon curd and blueberry bars chef Tanya Holland found at a farmers market. She was particularly drawn to one farm that sold delicious blueberries, which she would often buy and eat by the handful. Here blueberries and blackberries are the stars of this recipe, but a combination of different berries can be used as well.
These bars will satisfy your craving for a fruity dessert that’s both tart and sweet. The buttery brown sugar crust adds a warm note that is perfectly crumbly and caramelized. An added bonus to this dessert is that it improves with time, so it can be made up to 24 hours in advance, allowing the flavors to meld together and intensify.
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What you’ll need
Metal Baking Pan
$28 $27 At Amazon
Escali Primo Digital Scale
$27 $25 At Amazon
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Food Processor
$70 At Amazon
Medium Saucepan
$50 $40 At Amazon
Mesh Sieve
$16 At Amazon
Whisk
$12 $10 At Amazon
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Recipe information
Total Time
1 hour 20 minutes
Yield
Makes 15
Ingredients
Crust
Filling and Assembly
Preparation
Crust
Step 1
Preheat oven to 325°. Line a 13x9" baking pan with parchment paper, leaving overhang on long sides. Pulse 2 cups (250 g) all-purpose flour, 1 cup (2 sticks) chilled unsalted butter, cut into ½" pieces, ¼ cup (50 g; packed) light brown sugar, ¼ cup (28 g) powdered sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor until mixture is crumbly and largest pieces of butter are pea-size. Scrape into prepared baking pan. Using a flat-bottomed measuring cup, press firmly and evenly onto bottom and partially up sides.
Step 2
Bake crust until golden around the edges, 20–25 minutes.
Do ahead: Crust can be baked 2 days ahead. Let cool; store tightly covered at room temperature.
Filling and Assembly
Step 3
Bring ¼ cup plus 2 Tbsp. fresh lemon juice, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, 2 cups fresh blackberries, 2 cups fresh blueberries, and ½ cup (100 g) granulated sugar to a simmer in a medium saucepan over medium heat, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until berries have collapsed and mixture is saucy, 10–12 minutes. Strain through a fine-mesh sieve into a small bowl or measuring glass, pressing on solids; discard solids. (You should have about 2 cups berry purée.)
Step 4
Whisk together 1 Tbsp. cornstarch and remaining 1¼ cups (250 g) granulated sugar in a small bowl. Whisk berry purée, 4 large egg yolks, and 3 large eggs in a clean medium saucepan to combine. Whisk in cornstarch mixture and cook over low heat, whisking constantly, until mixture is thick enough that wires of whisk leave a trail, 5–7 minutes. Remove from heat and whisk in 1 Tbsp. finely grated lemon zest and ½ cup (1 stick) chilled unsalted butter, cut into ½" pieces, until incorporated.
Step 5
Scrape filling into crust and spread into an even layer with an offset spatula. Bake until filling is just set, 18–20 minutes. Decorate with blueberries and blackberries. Let cool, then chill at least 2 hours.
Step 6
Cut into a 5x3 grid to form 15 squares.
Do ahead: Bars can be baked 1 day ahead. Cover and keep chilled.
