Olallieberry Bars
Step 1. Preheat oven to 375°F. In a large bowl, add lemon juice and sprinkle sugar all over the berries. Stir, very gently, so as not to bruise or crush the berries. Place the berries into a buttered casserole (or oven-proof dish). Pat the berries, gently, to get an even surface. TOPPING/CRISP:
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Step 1. Pie crust: Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.
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Combine the berries, sugar, lemon juice, and flour in a large bowl. Toss with the melted butter, then pour the mixture into a buttered baking pan. Set aside. Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Cut in the shortening until the mixture resembles a coarse meal. Stir in the milk to blend.
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Gooseberries. Cape Gooseberries. Mulberries. Loganberries. Tayberries. Boysenberries. Olallieberries. Marionberries. I moved around quite a bit when I was little, from upstate New York, where I remember picking wild blueberries, to Germany, where we gathered gooseberries, to the central coast of California, where blackberry vines grow in the.
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Step 2: Prepare the fruit mixture. In a large pot, combine the crushed olallieberries, sugar, pectin, and lemon juice. Add the pat of butter to reduce foam buildup. Bring the mixture to a rolling boil, stirring constantly, for about 10 minutes, until it becomes gelatinous.
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Chill in refrigerator for 15 minutes. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Take out dough and using a 3-inch biscuit cutter, cut out 8 round biscuits. Place on baking sheet about 2 inches apart. Brush tops lightly with cream and sprinkle with turbinado sugar.
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Remove one jar from the canner with canning tongs, poring all the water back into the canner. Fill the jar with jam, leaving 1/4" at the top of the jars. Scrupulously, clean any jam from the rim of the jar. Place a warm lid on the jar and add the canning ring. Twist until closed and the ring is tight on the jar.
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Measure sugar into separate bowl. Stir pectin powder into sugar and mix well. Bring fruit to a full boil. Add sugar/pectin, stirring well to dissolve while mixture returns to full boil. Remove from heat. Fill jars to 1/4" of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover.
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In a large bowl, mix berries with sugar, salt, lemon juice, and lemon zest. Add tapioca and set aside for 15 minutes. Line pie pan with 1 crust. Fill with berry mixture. Dot with butter. Place top.
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Preheat oven to 400°. Prepare bottom pie crust: With a floured rolling pin, on a floured work surface roll out half of the pie crust dough. As needed, add small amount of flour to the surface when rolling out the dough. Roll dough, in a circle, until it is 1 1/2 inches larger than the 9 inch pie pan circumference.
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For the crust: Preheat oven to 350 degrees F. Butter a 9-inch springform pan well. Combine graham cracker crumbs and sugar in a medium bowl. Add in butter and stir to combine. Pour mixture into prepared pan and press into bottom and about halfway to two-thirds up the sides. Bake crust for 10 minutes.
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Combine with the flour, oats, baking soda and salt in a bowl and mix well. Mix in the nuts. Reserve 1 cup of the flour/oat/nut mixture for the topping. Press the remaining mixture into a greased 9 by 13 inch baking pan. Spread with olallieberry jam and sprinkle with the reserved flour/oat/nut mixture over the top.
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While the butter-sugar mix is cooling, combine the flour, oats, baking soda, and salt in a bowl and mix well. Mix the nuts into the bowl. Add the butter-sugar mix into the bowl. Set aside 1 cup of the combined mixture to be used as a topping. Press the remaining mixture into a greased 9″x13″ baking pan.
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Remove the pan from heat and skim off any foam from the surface. 7. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. 8. Wipe the rims of the jars with a clean, damp cloth. 9. Cover the jars with sterilized lids and rings. 10. Process the jars in a boiling water bath for 10 minutes.
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Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour. Preheat oven to 400 degrees F. Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust.
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Combine almond flour, sugar, and butter in a food processor and process until combined and creamy. Add in the egg and process to combine. Add the almond flour mixture to the melted chocolate and stir until well combined. Pour the frangipane into the partially baked tart shell. Scatter the berries evenly over the frangipane.
