Bakewell and shortbread combine with blackberries. A layer of buttery, cake-like shortbread, topped with apple and blackberry jam, frangipane and flaked almonds. Baked until golden and dusted with icing sugar.
Before blackberry season comes to an end for this year, I wanted to showcase a delicious Bakewell shortbread bar recipe using apple and blackberry jam.
I picked this fantastic jam up on a day trip during the summer from RHS Rosemoor in North Devon, and it’s been waiting to be used in a recipe, or spread on a warm, well buttered croissant or crumpet.
Having baked these Bakewell Shortbread Bars back in May for my blog, I decided next time I baked that recipe, the apple and blackberry jam I had would work wonderfully in place of the strawberry jam I used when I made this the first time.
I love blackberries, and my Mum’s Apple and Blackberry Crumble is a go-to autumn/winter comfort food pudding with custard or pouring cream.
The tartness of the apple and blackberry jam pairs fabulously with the rich, nutty almond frangipane, and the shortbread is deliciously cake-like in texture. These bars are easy and quick to make. Serve at room temperature, or warm up slightly and top with custard or clotted cream.
Apple and Blackberry Jam Bakewell Shortbread Bars
Ingredients
Shortbread Layer
- 225 g butter (salted or unsalted) softened
- 150 g caster or granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 275 g plain flour
Frangipane Layer
- 175 g butter (salted or unsalted) softened
- 175 g caster or granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 100 g ground almonds
- 50 g plain flour
- 1 teaspoon baking powder
Jam/Decorating Layer
- 175 g apple and blackberry jam
- 50 g flaked almonds
Instructions
- Preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas Mark 4. Line a 28cm x 20cm x 5cm (12-inch x 8-inch x 2-inch) tin with baking paper and set aside for later.
- Make the shortbread layer by adding the butter and sugar to a large mixing bowl. Cream until lightened in colour and fluffy. Add the vanilla extract and the egg yolk and mix again until combined fully.
- Add the flour and a pinch of salt if using unsalted butter. Continue to mix until a soft shortbread dough forms. At this point you can chill the dough for 30 minutes, but I spread mine out in the tin straight away - it was a little sticky but didn't take too long to do. Once the shortbread layer is even, dock it with a fork all over.
- Bake the shortbread layer for 15 minutes or until lightly golden. Now spread the jam over the part cooked shortbread layer.
- To make the frangipane cake layer. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the vanilla and the almond extract, followed by the eggs one at a time, mixing well after each addition. Once mixed well, add the flour, baking powder and the ground almonds. Fold gently until incorporated.
- Spread the frangipane mixture over the jam coated shortbread layer. Sprinkle over the flaked almonds and bake for 25-30 minutes until the top is golden and firm to the touch.
- Allow to cool completely before slicing into 12 bars. Cut down the middle length of the bar, then cut across the width in the middle. Cut each quarter into 3 bars. Before serving dust with icing sugar. The bars will keep for up to 5 days, covered and stored at room temperature.
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