Zesty Fig Pastries

A cookie bar with bones older than most bakery cases. Shortbread pastry on the bottom, a filling of dried figs, pitted dates, walnuts, brown sugar, and plenty of citrus in the middle, and a diagonal lattice of the same shortbread dough across the top.

The bright citrus is what sets this apart from standard fig bars. A half cup of fresh orange juice, three tablespoons of lemon juice, and a teaspoon of grated lemon zest cut through the density of dried fruit and keep the filling from tasting flat or cloying. Figs supply the jam-like structure, dates add caramel depth, and walnuts pulse-chopped in give each square a bit of crunch.

A two-bake construction is the trick. The bottom shortbread par-bakes alone for 15 minutes so it stays crisp under the wet filling, then the pastry strips go on top and the whole tray bakes another 30 minutes until the lattice browns. Roll the top strips between plastic wrap. Shortbread this rich is too tender to roll on a floured counter; plastic keeps it from tearing.

Pro Tips

• Use fresh-squeezed orange and lemon juice if possible. Bottled juice adds off-notes the other ingredients can’t cover.
• Press the bottom pastry evenly into every corner of the sheet pan. Thin or thick spots affect how cleanly the bars cut later.
• Cool completely before cutting. Warm bars crumble; cold bars slice into neat squares.
• Store in a tin between parchment layers at room temperature for up to 5 days, or freeze for longer.

Variations

• Swap half the figs for dried apricots or prunes for a different fruit profile.
• Use pecans or hazelnuts in place of walnuts.
• Add a teaspoon of orange zest to the pastry dough for even brighter citrus character throughout.