Florentine Bars

Also called, in the Advanced Bread and Pastry book, Almond Cherry Bars.

Formula:
Pâte sucrée, 450 g
Butter, 200 g
Sugar, 200 g
Honey, 57 g
Cream, 115 g
Toasted sliced almonds, 282 g
Sun dried cherries, 175 g
Bread flour, 22 g
Salt, 1/4 t
Vanilla, 1/2 t




MOP:

• Blind bake crust until its firm and golden.
• Rehydrate your fruit and set it aside until you need to use it.
• Melt butter, sugars, and cream in a pot.
• Cook it to a rolling boil, otherwise it wont set if its not properly homogenized.
• Whisk flour in.
• Drain water from rehydrated fruit, add to batter. Also add nuts.
• Completely distribute before panning. If it is not completely flat on the surface then you can carefully use wet fingers or a offset palate knife.
• Bake, half sheet on a full sheet pan lined with parchment at 375°F for approximately 15 minutes.