Blueberry Merlot Bars

Vinegar + fruit is an amazing combo. The acid plays off the sweetness of the berries, heightening and enhancing the flavors. Treat this recipe like a template and play around with different fruit and vinegars to find your favorite. 

Summer Blueberry Merlot Bars

Crust 
¼ cup sugar 
1/8 teaspoon salt 
¼ teaspoon lime zest (totally optional but nice!) 
½ cup unsalted butter 
1 cup flour 

Blueberry curd 
2 cups blueberries 
¼ cup Merlot Red Wine Vinegar 
1 cup sugar, divided 
2 eggs 
4 egg yolks 
5 tablespoons unsalted butter 

1. Preheat oven to 350 degrees F. Line an 8×8-inch pan with parchment. 

2. In a food processor, pulse sugar, salt and zest until blended. Cut butter into chunks, and add to food processor bowl. Pulse until butter is evenly distributed and in pea-size pieces. Add flour, and pulse until combined. The mixture will be crumbly. 

3. Press dough into prepared pan, going up ½ inch on the sides of the pan.

4. Bake for 20 minutes, until lightly browned. Let cool. Leave the oven on. 

5. While the base is baking, start the curd. Add blueberries, 2 tablespoons vinegar and ½ cup sugar to a pan. Bring to a low simmer, and cook until the berries start to pop and mixture is slightly thickened, about 15 minutes. 

6. Push fruit through a fine mesh sieve to remove skins. Let puree cool until just slightly warm. 

7. Return puree to pan. Add remaining 2 tablespoons vinegar. Taste, and add sugar by the tablespoon until desired sweetness is reached. 

8. On low heat, add eggs and yolks to puree, whisking to combine. Cook until mixture is thickened. 

9. Off heat, add butter by the tablespoon, and stir until completely melted. 

10. Strain curd through fine mesh strainer. 

11. Pour curd into crust. Bake for 20 minutes at 350 degrees F. Bars are done when the curd is darker, jiggles only slightly, and touching it leaves a light indent. 

12. Let cool, and slice into squares.