Pink-Striped Mince Pie Bars

Preparation

1. Cut the peeled apple into small dice. Cook 10 minutes over low heat with raisins, candied orange, brown sugar, juice, cinnamon and 20 g of butter. Allow to cool; the mixture should be thick, without free juice.
2. Rub the flour, cold butter, icing sugar and salt together to a fine breadcrumb texture. Add the egg, bring the dough together and refrigerate for 30 minutes.
3. Reserve 60 g of dough for twelve bars. Spread the rest over 4 mm, garnish the bottom of the frame with 18 x 24 cm and raise the edges over 2 cm. Bake 12 minutes at 180 °C with paper and weight. Cook unused dough into separate cookies.
4. Remove the weights, spread the cold stuffing on 1 to 1.5 cm maximum. Reserve a possible surplus. Spread the reserved 60 g of dough over 4 mm; cut twelve strips of 2 x 4 cm and place them regularly, one in the center of each future portion of 4.5 x 8 cm.
5. Cook for 20 to 25 minutes at 180 °C. Cool completely 1 hour then cut twelve bars following the grid four by three.
6. Reserve 0.5 g of the 2 g of raspberry powder. Mix the rest with icing sugar and lemon; spread 4 to 5 g of pink icing on each of the twelve short bars, arranged across each portion, then distribute the half-gram reserved in veil on top. Leave the filling visible on each side and dry for 1 hour.