BARS IN ORANGE RECIPES

Steps:

• For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
• Stir together the flour, granulated sugar and salt in a bowl. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
• For the filling: Stir together the granulated sugar and flour in a bowl. Crack in the eggs and whisk to combine. Add the orange zest and juice and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
• Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into 16 pieces.

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 350ºF. Lightly coat an 8x8-inch baking dish with cooking spray. Line the bottom and two sides with parchment paper or aluminum foil, leaving an overhang of about 2 inches on the sides to form a sling.
• Finely grate the zest from 1 1/2 to 2 pounds blood oranges until you have 2 tablespoons. Juice the zested oranges until you have 1/2 cup juice.
• Place 1 stick unsalted butter in a large, microwave-safe bowl and microwave until melted. (Alternatively, melt the butter on the stovetop and pour into a large bowl.) Add 1 tablespoon of the zest, 1/2 cup granulated sugar, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt, and until combined. Add 1 cup all-purpose flour and stir with a rubber spatula until just combined.
• Transfer into the baking dish and spread into an even layer. Use the bottom of a measuring cup or your fingers to press firmly into the pan. Bake until the edges of the crust begin to brown slightly, about 25 to 30 minutes. Meanwhile, prepare the blood orange filling.
• Place the remaining 1 tablespoon blood orange zest, 3 large eggs, 1 large egg yolk, 1 cup granulated sugar, 1 teaspoon cream of tartar, and 1/2 teaspoon kosher salt in a large bowl and whisk until combined. Add the blood orange juice and whisk to combine. While whisking slowly, add 1/4 cup all-purpose flour and whisk until smooth.
• Remove the parbaked crust from the oven and use a fork to gently poke holes halfway through the crust. Pour the blood orange filling onto the warm crust. Bake until light brown around the edges, set in the middle, and the top appears relatively dry, 20 to 25 minutes. Let cool on a wire rack for 1 hour. Refrigerate until chilled, at least 1 hour more.
• Generously dust the bars with powdered sugar. Run a knife around the edges of the slab. Grasping the parchment or foil sling, lift the blood orange bar slab out of the dish and onto a cutting board. Cut into 12 bars. Dust with more powdered sugar, if desired, before serving.