Almond Tart Bars

One thing that I absolutely love about the Chicago Tribune is that they have the best Christmas Cookie Recipes around the holidays. Even though I no longer live in the Windy City, I still keep an eye out for for holiday cookie section in November. The recipes are always tested, no fail, and delicious. I'm not surprised that Dr. Sweetpea and I were blown away the Almond Tarts.

Almond Tart Cookies

(Source: Chicago Tribune)

Pastry crust:

2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 sticks (12 tablespoons) unsalted butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla

12 ounces seedless raspberry jam

Frangipane filling:

8 ounces almond paste

2/3 cup sugar

1 teaspoon finely grated lemon zest

1/2 stick (4 tablespoons) unsalted butter, softened

4 eggs

2 teaspoons vanilla

2 teaspoons light rum, optional

Lemon drizzle:

1 1/4 cups confectioners' sugar

1 tablespoon water

2 tablespoons fresh lemon juice

Heat the oven to 375 degrees. Lightly grease a 10-by-15-inch jelly roll pan and line with parchment paper, the paper extending a few inches up two sides like a sling. (This will make it easier to remove bars after baking.)

For the pastry crust, whisk together the flour, baking powder and salt in a small bowl. Beat the butter and sugar with an electric mixer at medium-high speed (or high speed with a hand-held) until pale and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the speed to low, and add the flour mixture, mixing just until combined.

Pat the dough into the prepared pan, and prick all over with a fork. Bake until the top is golden, 15-20 minutes. Cool slightly. Spread the raspberry jam evenly over the cooked crust.

For the frangipane filling, using a food processor or mixer, combine the almond paste, sugar and lemon zest until well mixed. Mix in the butter. Then add the eggs, 1 at a time, then the vanilla and rum. The mixture should be smooth and homogenous. Pour the filling over the raspberry preserves; even out the layer to completely cover the crust. Bake until the top is golden, 20-30 minutes. (The mixture may bubble in the oven, but it will flatten as it cools.) Remove from the oven, and cool completely in the pan on a rack.

For the lemon drizzle, place the confectioners' sugar, water and lemon juice in a small bowl; whisk until smooth and creamy. Drizzle over the cooled bars, and let sit for 1-2 hours until the glaze hardens. Slice into 2-by-1 1/2-inch bars.