Time: 2 hours 25 minutes
Complexity: easily
Servings: 12

Tart cranberry, sweet pomegranate, refreshing orange, and a touch of sugar make these bars especially delicious. Beyond the flavor, you'll enjoy the pleasant contrast of the crunchy pecan streusel and the soft fruit filling. The perfect dessert for the fall and winter holidays!

Ingredients:

Warp

• 2 cups pecans
• 440 g softened unsalted butter, plus extra for greasing the pan
• 4 cups premium flour
• 2 cups granulated sugar
• 0.5 tsp coarse salt

Filling

• 1 cup pomegranate juice
• 2 tablespoons cornstarch
• 450 g fresh or thawed cranberries
• 1 cup granulated sugar
• 2 tsp finely grated orange zest
• Powdered sugar for sprinkling
• Ground cinnamon for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, cranberry, Orange zest, pomegranate juice, cinnamon, starch

We recommend

Preparation:

Step 1
• Preheat oven to 375°F (190°C). Place the pecans on a rimmed baking sheet and toast for about 4 minutes. Let cool completely.
Step 2
• Warp:
  
  Grease a 9 x 13-inch (22 x 32 cm) baking pan, then line it with parchment paper, leaving a 2-inch (5 cm) overhang on both sides; grease the parchment and the sides of the pan.
Step 3
• Grind the nuts in a food processor until finely ground. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the flour and mix on low speed until smooth. Add the granulated sugar, salt, and butter and mix on medium speed until the dough is smooth, scraping down the sides of the bowl as needed. Set aside 2 cups of the dough.
Step 4
• Place the remaining dough into the prepared baking pan and spread it evenly. Prick the dough all over with a fork.
Step 5
• Bake until lightly golden brown, about 20 minutes. Place on a wire rack to cool completely, about 30 minutes. Leave the oven on.
Step 6
• Filling:
  
  Pour 1/4 cup pomegranate juice into a small bowl and stir in the cornstarch; set aside. Combine the cranberries, granulated sugar, orange zest, and the remaining 3/4 cup pomegranate juice in a medium saucepan. Bring to a simmer over medium-high heat and cook, gently mashing the cranberries, until some of the liquid has evaporated and the cranberries are just beginning to soften, 5–8 minutes. Add the cornstarch mixture and cook until the liquid thickens, 1–2 minutes. Pour the filling into the bowl and submerge the bowl in a larger bowl of ice water for about 10 minutes.
Step 7
• Spoon the cooled filling into the crust and spread it evenly. Evenly crumble the remaining dough over the top and bake until the filling is bubbly and the crust is golden brown, 30–35 minutes. Let the pie cool completely in the pan, about 30 minutes.
Step 8
• Sprinkle generously with powdered sugar and cinnamon. Remove from the pan, trim the edges if desired, and cut into squares.

Votes: 1