Now that summer is here, it’s time to start thinking about desserts made with fresh fruit. Last summer it was all about cobbler at our house. This year it looks like we’ll be doing fruit squares. And all of them are going to have pretty much this same exact crust.
Ingredients
2 cups flour
1 cup (2 sticks) butter
1/2 cup powdered sugar
Directions
Melt the butter, then combine it with the flour and sugar and mix.
Using your hands, press the dough into an ungreased 9×13 baking dish.
This was a really hard step for me to watch, because I tend to be a perfectionist. I was trying to figure out what kind of tool I could use to make the top more smooth and even. But my wife was right: This dough is so thin that you need to feel it.
Bake at 350° for 20 minutes, until the edges start to turn golden brown. Don’t go until the whole surface is browned, or it will start to pull away from the edges. And since you haven’t added the topping yet, you don’t want that.
And that’s it.
Stick around to see what we put in this … the best lemon bars I’ve ever had.
2 Comments
If you really feel the need for a tool for this, go to the cake decorating area of Michael's or someplace like that and look for a fondant roller. I have one that's maybe 4"-5" long and looks like a small paint roller. You might find that enjoyable:)
You had to go and tell me that? I don't have room for any more gadgets, and now you've got me wanting one. [sigh]