Raspberry Chambord Squares ~ fresh juicy raspberries are baked right into a buttery shortbread crumble crust and then topped with a Chambord laced glaze ~ the liqueur gives this simple dessert an elegant flavor!
for the filling
2 6ozbaskets of raspberries
1TbspChambord raspberry liquor
for the crust
2sticks1 cup unsalted butter, at room temperature
2cupsall purpose flour
for the glaze
1 - 2TbspChambord
Set the oven to 350F
Grease a 9x9 square baking pan. I like to line it with parchment paper with overlapping ends so I can lift it out after it bakes for even cutting.
Rinse the raspberries and shake off all the excess water. Toss them gently with the cornstarch, lemon juice and Chambord. Set aside.
Cream the soft butter, sugar, and salt until well blended. Add in the vanilla, and then the flour. Blend until the mixture has a crumbly texture, and there is no dry flour remaining.
Pat 2/3 of the dough into the bottom of the pan, using your fingers. It doesn't have to be perfect, just make sure to cover all of the bottom of the pan.
Spread the raspberries and any juice evenly across the layer of dough. Crumble the remaining dough between your fingers and lay on top of the raspberries. There will be raspberries showing through, that's fine.
Bake for about 45 minutes until lightly golden on top.
Cool the squares in the pan until firm enough to lift out using the parchment paper as a sling. Finish cooling on a rack.
Make the glaze by mixing the sugar, Chambord, and a little water, if necessary to form a glaze. Use more or less Chambord to taste. Drizzle the glaze lightly over the squares only when they have completely cooled. (They taste great without the glaze, too)
I think these raspberry bars would also be nice with a little almond extract or Amaretto in the glaze in place of the Chambord.
If you can't locate fresh raspberries, try a good quality raspberry jam.
https://theviewfromgreatisland.com/springtime-raspberry-chambord-squares/ March 15, 2014