11/2cups flour

1/3cup confectioners’ sugar

12tablespoons (1 1/2 sticks) unsalted butter, at room temperature

3cups frozen raspberries

1/3cup pomegranate juice, or more as needed

1/4cup fresh lemon juice

3/4cup granulated sugar

1/3cup cornstarch

1/4teaspoon kosher salt

4large eggs, lightly beaten

Pomegranate seeds (arils), for garnish (optional)

These are tart and pretty, with a thin, shortbread pastry crust.

Preheat the oven to 350 degrees. Line an 8-by-8-inch glass or ceramic baking dish with enough aluminum foil so that the foil hangs over the sides; this will help you lift out the slab of bars for cutting. Grease the foil lightly with cooking oil spray.

Combine the flour and confectioners’ sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed for 10 seconds, then add the butter. Beat on medium speed for a few minutes, just until the mixture starts to form a soft dough. Transfer to the lined baking dish; press it in evenly. Bake for 14 to 16 minutes, until just barely golden. Transfer to a wire rack to cool while you make the filling.

Combine the frozen raspberries and pomegranate juice in a medium saucepan over medium-high heat. Bring to a boil; cook for about 5 minutes, stirring, or until most of the berries have softened. Remove from the heat.

Strain through a fine-mesh strainer, using a flexible spatula to push through the berries so they release their juices. The yield should be about 2 cups; if not, add pomegranate juice as needed. Stir in the lemon juice.

Whisk together the granulated sugar, cornstarch and salt in medium bowl, then add the eggs and whisk until well incorporated. Stir in the juice mixture, then pour it over the cooled pastry base. Bake for 25 to 30 minutes, or just until the center of the filling seems set.

Cool in the baking dish on a wire rack; after about 10 minutes, scatter a tablespoon or two of pomegranate seeds over the surface, if desired. Cool completely before cutting into bars.

Nutrition 5/8 Per bar (based on 25): 130 calories, 2 g protein, 17 g carbohydrates, 6 g fat, 4 g saturated fat, 45 mg cholesterol, 35 mg sodium, 0 g dietary fiber, 9 g sugar

Makes 16 to 25 bars

Adapted from a Better Homes and Garden recipe.