CHERRY LIN Z ER TORT E BARS

Hands-on time: 20 minutes Total time: 2 hours Makes: about 48 bars

In our easy version of this classic jam-filled dessert, we’ve replaced the tricky lattice crust with a simple crumble topping. It’s every bit as delicious and still allows jam to peek through, but there’s no need to roll out your dough and painstakingly weave the strips into a lattice. Just sprinkle and bake!

2½ cups all-purpose flour

2 cups ground almonds

1½ tsp cinnamon

¼ tsp salt

1 cup butter, softened

1⅓ cups granulated sugar

1 egg

2 tsp vanilla

2 cups cherry jam or other seedless jam

In bowl, whisk together flour, almonds, cinnamon and salt. In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Stir in flour mixture, using hands to knead together when dough becomes stiff. Press all but 1 cup of the dough into bottom of parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Spread jam evenly over base. Crumble remaining dough over top. Bake in 350°F oven until top is golden, about 45 minutes. Let cool completely in pan. Lift out onto cutting board; cut into bars. (Make-ahead: Layer between waxed paper in airtight container; store for up to 3 days or freeze for up to 1 month.)

PER BAR: about 141 cal, 2 g pro, 6 g total fat (3 g sat. fat), 20 g carb (1 g dietary fibre, 12 g sugar), 14 mg chol, 45 mg sodium, 48 mg potassium. % RDI: 1% calcium, 4% iron, 4% vit A, 2% vit C, 6% folate.