I turned a Food52 fan favorite, <a href="https://food52.com/recipes/57536-gluten-free-strawberry-tart-bars">Blondies -- Gluten-Free and Completely Delicious</a href>, into strawberry tart bars: I reserved some of the base and mixed it with almonds and oats for a crumble topping, then chilled both components until they firmed up. By pressing the dough into the pan and baking it like a tart crust—until it browned and crisped—it could handle the weight (and water) of the strawberries and the oat-and-almond nuggets when the whole thing went back into the oven for a shorter stint. The result is a crisp, cookie-like bottom topped by just-cooked berries and a soft nutty dough.

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