-
1
Preheat oven to 350.
-
2
FILLING:
-
3
Heat fruit in a saucepan over med-low heat, stirring occasionally.
-
4
Cook until the fruit begins to cook down and thicken, about 15 minutes.
-
5
If the fruit is to chancy, put in a blender to puree for a few pluses then put back into the pan.
-
6
Whisk in cornstarch and cook 5 more minutes.
-
7
Taste fruit and if it is too sour add 1 teaspoon of sugar until it is to taste.
-
8
Put fruit into a heat safe bowl and into the fridge until cool. About 20-30 minutes.
-
9
You can make the fruit up to 2 days prior to using.
-
10
CRUST:
-
11
Cream butter, sugar, vanilla and applesauce
-
12
Add to flour and mix throughly.
-
13
Place dough onto plastic wrap and form into a brick. Cut in half and wrap each in plastic wrap and chill in fridge for 20-30 minutes.
-
14
Roll out half of the dough and transfer onto a parchment paper lined cookie sheet. To make it eaiser on myself, I rolled the dough out between 2 peices of parchment paper.
-
15
Spread fruit onto dough.
-
16
Roll out 2nd half and place on top. Press down the sides to seal them. Use an egg wash if you want to help keep sides sealed.
-
17
Trim the edges if you want it pretty. :).
-
18
Bake for 25-35 minutes or until lightly browned.
-
19
Take out of pan and cool completely on cooling rack.
-
20
Cut bars into desired size.
-
21
Store in an airtight container for up to 3 days. Use parchment paper between layers.
-
22
Freeze remaining bars in freezer safe container or bag. Let thaw overnight in fridge.
