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.
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