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Apple Streusel Bars
From Dorothy McNett's recipes at www.dorothymcnett.com. This can be a perfect party food dessert, make it ahead, slice and serve in finger food sizes.
1 1/4 cups all-purpose unbleached flour
1/2 cup powdered sugar
1 1/4 cups ground almonds
1/2 teaspoon fine sea salt
1 cup unsalted butter
3 - 4 tablespoons lemon curd
1 large apple
1/3 cup crystalline brown sugar
1/3 cup unsalted butter - softened
1 1/2 cups all-purpose flour, sifted
1 teaspoon ground allspice
Preheat oven to 350 degrees. To make base, whisk flour and powdered sugar in a medium-size bowl. Mix in almonds and salt. Cut in butter with a pastry blender or fork until mixture resembles coarse crumbs. (Or use your food processor with the steel blade in place, by first combining flour, sugar almonds and salt, and then whirl in the butter to make a soft dough.) Continue to mix together gently to form a soft dough. Roll out on a floured surface to a rectangle slightly smaller than a 13" x 9" baking pan. Place rolled-out dough in pan and press to fit. Smooth top; prick well with a fork. Spread lemon curd over base. Set aside.
To make topping, chop apple. Put in a small bowl with brown sugar; mix to separate strands of the apple. In a separate bowl, cut butter into flour until mixture resembles fine bread crumbs. Mix in allspice and the apple/sugar mixture. Sprinkle evenly over lemon curd, pressing lightly into curd. Bake 30 - 35 minutes or until lightly browned. Cool in pan. When cool, cut in pieces.
Recipe created 1998-11-12.
