Ingredients

Crust:
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into chunks
• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
Filling:
• 3/4 cup dried apricots, chopped
• 3/4 cup water
• 1 cup apricot preserves
• 1/4 cup firmly packed dark brown sugar
• 4 large eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. Lightly grease or spray a 9-inch square baking pan.
2. Prepare the crust. In a food processor, combine the butter, flour, and sugar and pulse for a few seconds until a crumbly dough forms. Remove half of the mixture from the processor and set aside to use for the topping. Pat the remaining half of the mixture evenly over the bottom of the prepared baking pan.
3. Bake in the center of the oven until lightly golden, about 20 minutes.
4. While the crust is baking, prepare the filling. In a heavy, medium saucepan, combine the dried apricots and water over medium heat. Cook until all of the water is absorbed and the apricots are soft, about 8 minutes. Remove from the heat and let cool for 5 minutes.
5. Transfer the apricots to the food processor and process to a smooth paste. Add the apricot preserves, brown sugar, eggs, salt, and vanilla and process until thoroughly combined.
6. Remove the crust from the oven. Using a rubber or icing spatula, carefully spread the filling evenly over the hot crust. Then sprinkle the reserved crust mixture evenly over the filling.
7. Return the pan to the oven and bake until the top is golden brown, 35 to 45 minutes. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into bars, dipping the knife into hot water and wiping it dry before each cut. Carefully remove the bars from the pan with a small offset spatula or an icing spatula.