Plum and Ginger Bars

I used the recipe here as a base to start with.

Ingredients:- [Recipe suitable for one 7 X11 inch pan]

For the crust:-

1 cup all-purpose flour
1/4 cup brown sugar
2 tbsp grated ginger
1/4 tsp salt
1 stick [ 8 tbsp] cold butter, cut into pieces
For the filling:-
2 whole eggs [ medium size at room temperature]
3 tbsp fresh lime juice
1 cup +2 tbsp white granulated sugar [can be reduced to 1 cup]
1/2 cup all-purpose flour
2 cups plum puree [ recipe below]
1/4 tsp salt
1 tbsp of powdered sugar [ for sprinkling on top]
For the Plum Puree:-  [yields little more than 2 cups]
6-8 medium-sized fresh plums
2 " fresh ginger shoot, grated [ about 3 tbsp]
2 tbsp white sugar
Less than 1/8 tsp each of ground cinnamon & clove powder [optional]
Method:-
Making the crust:-
Line a 7 X 11 inch brownie pan/baking dish with a parchment paper.Line the paper such that it covers all the sides & bottom and is little extra on all sides so that once baked,you can lift the entire bar using the sides to cut later.
In a food processor, tip in the flour, brown sugar, salt & ginger.Pulse 3-4 times to mix.Next, add the cold butter and pulse till the flour mix comes together & resembles loose crumbs.
Press the mix using your fingers on the baking dish to cover all sides and form as smooth/even layer as possible.Refrigerate again for 15 minutes.
While the crust is refrigerating,preheat the oven to 350 F. Bake the refrigerated crust for 20-25 minutes until the crust barely starts to brown on sides.Remove the baked crust from oven & let cool.
Let the oven on.
Make the Plum Puree [ while the crust is baking/cooling etc]
Wash the Plums and cut them into halves.Discard the stone inside and chop them skin-on into small cubes. In a saucepan,add the chopped plums, ginger, sugar & ground spices [ if using] and cook over low heat till the sugar dissolves and the plums become mushy.About 15-20 minutes.Cooking on low heat is important here to let the skin soften & release the its natural crimson color.Once they are mushy, remove from heat and let cool slightly.Once cooled blend in a food processor or using a hand blender to a smooth sauce.Take care that the consistency of the puree should not be too runny, it should be similar to applesauce.

Make the filling :-
Sift flour and salt together.Set aside.In a big bowl, add the eggs and sugar.Beat lightly until mixed.Next add the lime juice & mix.Add the flour mix next and combine well.Using a spatula,fold the puree into the mixture,1/2 cup at a time.Do no beat but make sure that everything is combine well.
Pour this filling on top of the cooled-baked crust and tap the dish once to remove any air bubbles.Bake in the oven for 25-30 minutes or until just set.You will see that the edges start to turn brown.As the baking progresses, the color of will deepen more and more.Note:- The baking time is slightly governed by how wet your filling is.You can see in pictures the consistency of my filling and I have noted the time accordingly. Once baked, remove from oven and let cool in the dish for 15 minutes.Thereafter, lift the bar mould out of the baking dish using the parchment paper on the sides. Let cool completely for about 3-4 hours before slicing using a knife dipped in warm water after each cut.

Notes:-
The consistency of plum puree is of real importance.Make a thick puree in your processor/blender.If it feels runny or watery,cook the puree a little more.
The flaw of this recipe is that the color of bars depends on color of plums.I got a different shade each time I tried. Also if you have a big lot, half them and use the ones which are pretty in color inside.
Since every oven is different, the time of baking may vary from appliance to appliance.Adjust as per yours.