Fruit Bars Part 1 - Dough

This is the dough half of a two-part fruit bar recipe, designed to be made ahead and paired with whatever fruit filling sounds good. A blend of whole wheat and all-purpose flour plus a quarter-cup of toasted wheat germ gives the dough a nutty, substantial chew that stands up to jammy fruit layers without collapsing.

Brown sugar alongside granulated builds caramel notes that cut against the tart fillings most people will pair with this base.

Refrigeration is not optional here. Cold dough rolls out cleanly and holds its shape through the assembly, while room-temperature dough will stick to the counter and tear. An hour is the minimum, overnight is better if you’re planning ahead.

The filling prep happens while the dough chills. A basic filling simmers fruit with sugar, a splash of water, lemon juice, and zest until thickened, then gets topped with chopped walnuts or almonds for texture.

See Part 2 for the full filling options and assembly.

Kitchen Tips

• Toast the wheat germ in a dry skillet for 2 minutes before measuring if it isn’t already toasted, raw wheat germ tastes grassy
• Cream the butter and sugars a full 3 minutes until pale and fluffy, this is where the tender texture comes from
• Cool the fruit filling completely before assembling, warm filling melts the dough
• Divide chilled dough in half, roll between parchment sheets to avoid extra flour

Variations

• Swap half the all-purpose flour for oat flour for a softer, more rustic bar
• Add a teaspoon of cinnamon or cardamom to the dough for warm-spice depth
• Use the dough as a base-and-streusel for pressed bars instead of rolled layered bars