Vegan Pineapple Jam Bar

Pineapple Jam Bars

YIELD: 1/4 Sheet Pan · 36 Pieces at 1, 1/4” x 2”

Recipe: Shortbread

GRAMS

275

85
350
7
1.5

INGREDIENT

Tourlami Premium Butter
 Room Temperature
Confectioners Sugar, Sifted
King Arthur Sir Galahad AP Flour
Vanilla Extract
Diamond Crystal Kosher Salt

MIXING METHOD

  1. Cream butter, sugar, salt, and vanilla extract on high speed for 2 minutes

  2. Add the flour and mix on low speed until combined.

  3. Wrap the dough in plastic wrap, and rest in the refrigerator overnight.

Recipe: Pineapple Jam

YIELD: 1 QT. [Enough for two batches of jam bars]

METHOD

  1. Blend the pineapple chunks in a food processor until smooth.

  2. Pour the pineapple into a sauce pot. Add the sugar, mix with a spatula to combine.

  3. Cook on medium heat, stirring frequently to prevent scorching.

  4. Cook the jam for 20-30 minutes, until the jam reaches 215°F-220°F.

  5. Pour the jam onto a half sheet pan to cool, should be around 900g total.

GRAMS

820
250

INGREDIENT

Pineapple, Cut into approx. 1” chunks
Granulated Sugar

BAKING

  1. Remove the shortbread from the refrigerator for about 45 minutes to soften.

  2. Spray a quarter sheet pan, line with parchment paper so that there is overhang to lift it out after baking, spray the paper.

  3. Evenly press 500g of shortbread dough onto the sheet pan. Bake the crust at 300°F low fan for 35 minutes, until fully baked through and golden brown.

  4. Let the crust cool enough to handle, then evenly spread on 450g of the pineapple jam.

  5. Using the rest of the dough (200g), form "pebbles" at approx. 1/2" in diameter with your fingers, evenly placing over the jam.

  6. Bake at 300°F low fan for 28 minutes, until light golden brown.

PORTIONING

  1. Once the jam bars are completely cool, lift onto a cutting board. Trim the edges so that you have an 11 1/4" by 8" rectangle.Add the confectioner sugar and salt, whisk.

  2. Starting horizontally with the 11 1/4" side facing you, make 9, 1 1/4" cuts. Rotate 90 degrees, and make 4, 2" cuts to get 36 pieces.

NOTES

  • The jam bars freeze well.

  • Any jam can be substituted.

  • The jam yields enough for two batches of jam bars.

  • Bake times and temperatures are suggestions.