City Palate

The Wine and Beer Issue - May June 2017

Tangerine Bars
Tangerine Bars

Tangerine Bars

Jan/Feb 2012

Base:

1/2 c. butter, softened

1/4 c. sugar

1 c. all-purpose flour

pinch salt

Topping:

1 c. sugar

2 T. all-purpose flour

1/4 t. baking powder

pinch salt

2 large eggs

grated zest of a tangerine

juice of a tangerine (about 1/4 cup)

icing sugar, for sprinkling

Preheat the oven to 350°F. In a medium bowl, stir the butter and sugar together until creamy. Add the flour and salt and continue to stir until the mixture is well combined and crumbly.

Press the base mixture into the bottom of an 8”x 8” pan that has been sprayed with nonstick spray. Bake for about 8 minutes, until just golden around the edges. Remove the base from the oven. In the same bowl (no need to wash it), stir together the sugar, flour, baking powder and salt. Add the eggs, tangerine zest and juice, and stir the topping mixture until it’s well blended and smooth. Pour the topping over the base.

Return the pan to the oven and bake for 25
to 30 minutes, until slightly golden on top and bubbly around the edges. Remove the pan and cool completely on a wire rack. Sprinkle the top with icing sugar before cutting into bars.
Makes 12 bars.


Appetizers, Starters and Breakfasts