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5 from 2 votes

Tartine All Day Jam Bars

Author: Marisa McClellan
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Ingredients

  • 1/2 cup/110g unsalted butter or coconut oil at room temperature
  • 1/3 cup/85g almond butter
  • 2 Tbsp brown rice syrup or maple syrup
  • 1 1/2 cups/150g rolled oats
  • 1 cup/120g almond flour
  • 1 cup/120g oat flour grind rolled oats in your blender or food processor
  • 6 Tbsp/90g granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp ground cinnamon
  • 1 cup plus 2 Tbsp/340g jam
  • 1 tsp lemon juice
  • Pinch of sea salt

Instructions

  • Preheat the oven to 350°F/180°C.
  • Line a 9 by 13-inch/23 by 33cm baking pan with parchment paper.
  • Combine the butter or coconut oil, almond butter, and brown rice syrup or maple syrup in a large bowl and, using a wooden spoon, mix well.
  • Add the rolled oats, almond flour, oat flour, sugar, baking powder, salt, vanilla and almond extracts, and cinnamon to the butter mixture and stir until a soft dough forms. Divide the dough into thirds. Press two-thirds of the dough into the bottom of the prepared pan and reserve the remaining one-third for the topping.
  • Stir together the jam, lemon juice, and salt and then spread the mixture evenly over the bottom crust.
  • Crumble the remaining one-third dough over the jam filling.
  • Bake the jam bars until golden brown around the edges, about 35 minutes. Let the pastry cool completely in the pan on a wire rack before cutting into bars.
  • The jam bars will keep, well wrapped, at room temperature for up to 4 days.

Notes

Every year when there’s a surfeit of jam in my pantry, I quickly run through the best ways to use it: with popovers, on toast, in yogurt, as a layer in trifles or cakes, and in these jam bars. With the three jams and an apple butter in this book, you have a lot of options. The combination of rice syrup and almond butter make these bars less sweet, with a toothsome, more substantial savory quality than most other versions, which are more often than not merely sweet cookie dough made even sweeter with jam.
“Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, copyright © 2017. Published by Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC.”
Photography credit: Paige Green © 2017