Even if you are not headed to the ‘city of music,’ any time soon you can still enjoy a small taste of Vienna right here at home. These crumbly, nutty, fruity bars will rival many of the finest pastries from the city’s renowned bakeries.
The recipe comes by way of Midwest Living and has been requested time and again by anyone who tries these tarts. In the below we use and they suggest, raspberry preserves, but feel free to swap in your own homemade jam or preserves of any flavor.
Vienna Bars—Recipe from Midwest Living
Makes approx. 30 bars
For the crust
1 cup butter softened (we recommend really making it soft)
1/2 cup sugar
1/8 teaspoon salt
2 1/2 cups all-purpose flour
2 egg yolks (we use 3)
For the topping
2/3 cup seedless red raspberry preserves (we use 1 cup)
2 egg whites (we use 3)
1/2 cup sugar
2 cups finely chopped walnuts or almonds (we prefer walnuts for this tart but either are delicious)
In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add 1/2 cup sugar and then the salt. Beat until combined. Add egg yolks and beat well. Gradually add the flour, beating on a low speed until combined. If necessary, stir in the last portion of flour by hand. Pat dough evenly onto the bottom of an un-greased 15x10x1 inch baking pan.
Bake in a 350 degree F oven for 12 to 15 minutes or until lightly browned around the edges. Remove from the oven. Dollop preserves evenly on the crust; carefully spread to cover.
In a small mixing bowl, beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl).
Gradually add 1/2 cup sugar, about 1 tablespoon at a time, beating at high speed until mixture forms stiff peaks. Fold in nuts. Dollop over preserves; spread to cover (if small amount of preserves gets into the egg-white mixture it does not matter much, do your best).
Bake for 15-20 minutes. Remove from oven. Let cool on wire rack for 15 minutes. White still warm cut into pieces. Cool completely before serving.