Make the Most of Peak Season Raspberries
Raspberry Walnut Tart Peach Raspberry Pie Chocolate Pavlova with Whipped Cream and Raspberries Summer Berry Tart Ricotta and Summer Berry Parfaits
Lightly butter the bottom and sides of a 12-by-17-inch (30 by 43 cm) rimmed baking sheet, then line with parchment, leaving an overhang on two opposite sides of the pan. Using your hands, press the dough evenly over the bottom and up the sides of the baking sheet. You can decorate the edges by crimping them with a fork or leaving them rustic. Refrigerate for 15 minutes to set the crust. Reduce the oven temperature to 325°F (165°C). Carefully position the rack in the lower third of the oven. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and sugar together on medium speed until superlight and fluffy, 3 to 5 minutes. Beat in the vanilla. Add the eggs one (50g) at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary. Reduce the speed to low and add the flour mixture in thirds, beating until just well blended. Slowly add the buttermilk, beating until thoroughly combined, scraping down the sides and bottom of the bowl as necessary. Bake for 40 to 45 minutes, until the filling is golden and puffed up at the edges and the center no longer looks wet but still wobbles slightly when jiggled; it will continue to set as it cools. The bars can be stored in an airtight container in the refrigerator for up to 1 week. Did you love the recipe? Leave us some stars below!
