Fig Bars

Directions

1. 1
   In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy.
2. 2
   Add egg, 1 egg yolk, vanilla, and zest; mix well.
3. 3
   Add flour and salt; mix on low just until dough comes together.
4. 4
   Divide dough in half; wrap each half in plastic wrap.
5. 5
   Chill until firm, about 1 hour.
6. 6
   Dust a large piece of parchment paper with flour, and roll out half of the dough to slightly larger than a 9 by 14-inch rectangle, chilling as necessary if dough gets too soft.
7. 7
   Remove excess flour with a dry pastry brush, and trim to even edges.
8. 8
   Pick up dough by wrapping it around a rolling pin; unroll it onto a baking sheet lined with parchment.
9. 9
   Spread filling evenly over pastry.
10. 10
    Roll remaining dough; cover filling.
11. 11
    Trim excess pastry to make a rectangle.
12. 12
    Chill 1 hour.
13. 13
    Preheat oven to 375F.
14. 14
    In a small bowl, beat together the remaining egg yolk and the milk.
15. 15
    Use a paring knife to score dough lightly into 1 1/4 by 3-inch bars.
16. 16
    Lightly brush with egg wash. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through.
17. 17
    Transfer to a wire rack until cool.
18. 18
    Cut into bars.
19. 19
    Bars can be stored between layers of parchment in an airtight container at room temperature up to 3 days.