Apricot Bars With Shortbread Crust

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 cup flour
• 1/3 cup sugar
• 1 pinch salt
• 1/2 cup cold butter, cut into pieces (no subs)
• 4 ounces dried apricots, coarsley chopped
• 1/3 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup light brown sugar, packed
• 3/4 teaspoon vanilla
• 1/3 cup chopped walnuts
• powdered sugar

Recipe

• 1 set oven to 350 degrees.
• 2 grease an 8x8-inch baking dish.
• 3 for the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor.
• 4 add in cold butter using on/off turns, and process until coarse meal forms.
• 5 press crumbs firmly into bottom of the pan.
• 6 bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature.
• 7 to make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside.
• 8 in a small bowl sift together flour, baking powder and salt.
• 9 using an electric mixer beat eggs in a large bowl for about 2 minutes.
• 10 add in brown sugar and vanilla and beat until thick.
• 11 stir in flour mixture.
• 12 mix/mix in the apricots and nuts.
• 13 spread over the shortbread crust.
• 14 bake for about 35 minutes, or until puffed and dark golden brown.
• 15 cool in dish.
• 16 cut into small squares or triangles, and dust lightly with powdered sugar.