Homemade Fig and Cherry Newtons

DIRECTIONS

Fig Filling:

1. Simmer the figs, cherries, apple juice and salt in a Swiss Diamond saucepan over medium heat, stirring occasionally, until the figs are very soft and the juice has reduced to syrup - about 30 minutes. When there’s about 4 Tbsp of liquid remaining in the pan, move to Step 2.
2. Once the mixture has cooled slightly, puree the figs and the lemon juice in a Swiss Diamond Jêt Mix Immersion Blender using the food processor attachment (or use any food processor) until the mixture has a thick jam consistency.

For the crust:

1. Preheat the oven to 350°F.
2. Sift the all-purpose and whole wheat flour, baking powder and salt together in a medium bowl.
3. In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes.
4. Beat in the egg and vanilla until combined.
5. Lower the speed to low and stir in the flour mixture until just incorporated.
6. Reserve 1 cup of the dough for the topping.
7. Line an 8" square baking pan with parchment paper in both directions and then grease the paper.
8. Press the remaining dough mixture into the prepared pan in an even layer.
9. Bake the crust until just beginning to turn golden, about 20 minutes.
10. Meanwhile, roll the reserved dough for the top crust between 2 sheets of greased parchment paper into an 8" square.  Transfer to the freezer, leaving the dough sandwiched between the sheets of parchment.  Keep in freezer until ready to top.
11. Spread the fig and cherry mixture evenly over the crust.
12. Unwrap the frozen, reserved top crust and lay it over the filling, pressing lightly to adhere.
13. Bake the bars until the top crust is golden brown, about 30 minutes, rotating the pan halfway through baking.
14. Let the fig bars cool completely in the pan, set on a wire rack and allow to rest for at least 2 hours.
15. Remove the bars from the pan, cut into squares and serve.