As we said yesterday, the time we spent in Newport Beach, CA at the A Market & A Restaurant was pretty amazing. We were not only impressed with the ambiance and style of each place, but we were also incredibly impressed with the fantastic chefs we had the pleasure of working with. Here, Culinary Director Shelly Register shares her delicious Mixed Berry Fig Bar Recipe. These are truly a delight and an across-the-board crowd pleaser. We highly recommend you give them a go, your friends and family will thank you.
 

 


 
Crust Ingredients:
1 1/2 C All-purpose flour
1/4 C Granulated sugar
1/2 C Brown Sugar
1/2 t Salt
1/2 t Baking Powder
4oz Unsalted butter, cubed & cold
2 Egg Yolks
1 t Vanilla
1/2 C Pecans
2 T Sugar

Filling Ingredients:
1 1/2 lb. Black mission figs, fresh
4oz Raspberries,fresh
4oz Blackberries, fresh
1/4 C Sugar
1 Lemon, zest and juice


 
Preheat oven to 350F. Prepare 8 x 8 baking pan with lightly oiled parchment paper.

For the Crust:
Place first five ingredients in a food processor fitted with a metal blade. Pulse a few times until blended. Add butter and process to coarse meal. Add yolks and vanilla extract, process to a crumble. Set aside one-third of the crumble for the topping. Press the remainder into a baking pan and bake until golden brown. Set aside to cool.
 

 
For the Filling:
Add all ingredients to a stainless saucepan. Cook over medium high heat. Stir frequently. Filling is done when the fruit is broken down and thickened. Approximately 30 minutes.
 

 
For the topping:
Grind pecans and two tablespoons sugar in the food processor fitted with a metal blade. Add to the crumble that was set aside and gently incorporate by hand. Set aside in the refrigerator or freezer.

Assembly:
Spread filling evenly over cooled crust. Sprinkle topping over filling and bake approximately 30-45 minutes.
 

 
Photos by the lovely Bethany Jensen
 

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