Yield: Yields 12 large or 48 bite-size bars.
A rich, nutty pastry sandwiches a sweet blueberry filling. These bars keep for a day or two, tightly covered. For a special dessert, warm them and top them with vanilla ice-cream.
Crumble the reserved dough over the berries; it won’t cover everything. Bake for 25 minutes and then sprinkle on the reserved chopped hazelnuts. Continue baking until the topping is puffed and golden and the filling is bubbling not only near the edges but also close to the center of the pan, another 50 to 60 minutes. Put the pan on a wire rack and let cool completely. Use the parchment to lift the whole batch out and then cut into bars. A long serrated knife works well; jiggle it a little through the top layer and then gently push down to cut through the bottom crust.
sweet! crunch!I like this recipe!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.