Danish Fruit Bars

Danish Fruit Bars

1 package active dry yeast
2 Tablespoons warm water
1 cup sifted all-purpose flour
1/4 teaspoon salt
2 Tablespoons butter or margarine
1 egg, beaten
1/2 teaspoon grated lemon rind
1/8 teaspoon almond extract
Fruit Filling
2 Tablespoons sugar
Whipped cream, optional

Soften yeast in warm water.

Sift flour with salt and 2 Tablespoons sugar.  Cut in butter until mixture resembles coarse crumbs.  Add egg, yeast, lemon rind and almond extract.  Mix to a soft dough.  Chill thoroughly.

Divide dough into two portions, one a little larger than the other.  Roll large portion to 9 inch square, and line an 8 inch pan with this, allowing dough to come part way up sides of pan  turn in fruit filling:

Fruit filling
1 (1 pound, 13 ounce) can fruit cocktail
1/4 teaspoon nutmeg
1 Tablespoon quick-cooking tapioca
1 teaspoon grated lemon rind
1/4 cup sugar

Drain fruit cocktail thoroughly.  Add all remaining ingredients and mix lightly.

Roll second portion of dough to 8-inch square.  Fit over filling.  Pinch edges of dough together to seal.  Sprinkle with remaining 2 Tablespoons sugar.

Bake in hot oven, 400 degrees, about 25 minutes or until well browned.  Cool. Cut into bars and serve plain or with whipped cream.