I love a good excuse to bake. Last night was bible study at mi casa, so it was the perfect opportunity to attempt a recipe I have been dying to try.
This one comes from an old Houston friend, Ashlea, and her incredible blog
The Little Kitchen That Could. If you have a second, go read about her travels in Italy where she was trained in the art of italian cooking...jealous much?
Needless to say, amazing. Due to lack of kitchen equipment {anyone selling a good food processor?}, my crust was more crumbly than shortbread-y, so I renamed them.
Just as delicious and beautiful to gander upon.
Enjoy!
:: crust ::
Preheat the oven to 350 degrees F. Prepare a 9 by 13-inch baking pan with butter or cooking spray; set aside. Combine the flour, sugar and salt in a food processor for about 45 seconds. Cut the butter into 1/2-inch cubes and process with the flour mixture for 30 seconds or until the butter is evenly distributed but the mixture is still crumbly. Reserve 2 cups of the crust mixture to use for the topping. Press the remaining crust mixture firmly into the bottom of the prepared pan. Bake for about 25 minutes or until golden brown; allow to cool for at least 10 minutes before adding the filling.
:: filling ::
Combine the eggs, sugar, sour cream and flour in a large bowl. Fold in the blackberries. Spoon the fruit filling evenly over the crust and sprinkle the reserved crust mixture over the filling. Bake for 45 to 55 minutes or until the top is lightly browned. Let cool for at least 1 hour before cutting into bars.
