Apricot Bars
Ingredients
At a glance
Bar cookies and squares
Makes
18 bars
- Crust:
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- Topping:
- 1 1/2 cups dried apricots
- 3/4 cup water
- 1 cup apricot preserves
- 1/4 cup packed dark brown sugar
- 4 eggs, well beaten
- 1/4 teaspoon salt
- 1 teaspoon vanilla 1/3 cup sliced almonds for garnish (optional)
Steps
Preheat oven to 350 degrees F. Lightly grease or
spray a 9-inch square baking pan.
Place butter, flour, and sugar in a food processor; pulse until combined into a crumbly dough. Spread half of the mixture on the bottom of the baking pan, reserving remainder for the top of cookies. Bake in the center of the oven for 20 minutes.
While crust is baking, prepare filling. Put chopped dried apricots in a pan with water and cook over medium heat for 8 minutes or until all of the water is absorbed. Cool for 5 minutes. Puree apricots in a food processor or grinder; put in a bowl. Mix in apricot preserves, sugar, eggs, salt, and vanilla.
Remove pan from oven and spread filling over crust. Sprinkle remaining flour and butter mixture over top of apricots.
Bake in the center of the oven for 35 to 45 minutes. Top will have cracks in the crust. Remove pan from oven and sprinkle with almonds. Cool completely, then cut into bars.
Place butter, flour, and sugar in a food processor; pulse until combined into a crumbly dough. Spread half of the mixture on the bottom of the baking pan, reserving remainder for the top of cookies. Bake in the center of the oven for 20 minutes.
While crust is baking, prepare filling. Put chopped dried apricots in a pan with water and cook over medium heat for 8 minutes or until all of the water is absorbed. Cool for 5 minutes. Puree apricots in a food processor or grinder; put in a bowl. Mix in apricot preserves, sugar, eggs, salt, and vanilla.
Remove pan from oven and spread filling over crust. Sprinkle remaining flour and butter mixture over top of apricots.
Bake in the center of the oven for 35 to 45 minutes. Top will have cracks in the crust. Remove pan from oven and sprinkle with almonds. Cool completely, then cut into bars.
Additional tips
Store: In single layers on plates, in the refrigerator. Wrap loosely with foil.
Freeze: Yes
Mail: No
Freeze: Yes
Mail: No
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