Fig Bars, Using Home-Grown Figs. 15 Apr 24.

 Here is my new permutation of fig bars, using figs that I picked last summer, dried, then stored in freezer.

There are several changes from the original, Betty Crocker recipe.  I like these better, and this recipe uses figs from my own trees.

There are three layers (sort of like a quilt, only edible)  - crust, filling, topping.

First the filling.

9 ounces dried figs (One cup)

1 cup water

1/4 cup white sugar.

Heat the water and figs together in a pan, about 5 minutes.  Enough to hydrate and soften the figs.  Let cool.  

Then transfer figs and liquid to food processor.

Pulse until roughly chopped. The figs absorb all of the liquid.   Add the 1/4 cup sugar and mix together.

Now preheat oven to 350 F.

The crust.  

The original recipe called for adding sugar and vanilla.  It also stated, use butter, not margarine.  I think the added sugar was too much, and the vanilla is too cloying and detracts from the flavor of the figs.    This is kind of almost a pie crust, but not rolled out and different proportions.  So, I left out the sugar and vanilla, and added 1/4 tsp salt.

1 stick margarine, chilled.  (1/2 cup)

1 cup white flour.

1/4 tsp salt.

I used the pastry blender to chop it together until pebbly, like a pie crust.

Press into greased 8" x 8" pan (I used a pyrex glass storage dish, similar size).

Bake 350 F for 15 minutes until center feels dry.  (I had to add about 4 more minutes).

Topping

While that's baking, make the topping.

1/4 cup rolled oats

1/4 cup brown sugar

1/4 cup chopped walnuts

1/4 cup white flour

3 tablespoons cold margarine.

I used the pastry blender to combine the flour and margarine, then the sugar, then mixed in the nuts and oats.

Now when the crust is ready, take out of oven.

 Slightly tan color but not brown.  Center is dry, not gummy.

I transferred the fig mixture to the microwave (glass bowl) and  warmed it up.  I don't know if that was necessary.  It is a bit easier to spread that way.

Then pour on the topping and spread evenly (forgot to take photo).

Recipe states bake 20 min until slightly browned and juices are bubbling.   For me, it was about 24 min.

Let completely cool before cutting.

I bet the filling could be changed to any fruit, if some starch is added as a thickener and water reduced or eliminated.  I would use a pie filling recipe to start out, with proportions changed to match the fig filling's proportions.  Likely need a few tries to get it right.  NY Times had an apple bar recipe that involved cooking down the apples until thickened.  I'm sure there are lots of others.