Apricot Bars with Walnuts

By MJH

Ingredients

• SHORTBREAD:
• 1 cup all-purpose flour
• 1/4 cup granulated white sugar
• pinch of salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
• APRICOT LAYER:
• 2/3 cup dried apricot halves, chopped finely
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped toasted walnuts
• powdered sugar for dusting

Details

Servings 9
Preparation time 35mins
Cooking time 80mins
Adapted from easydessert.org

Preparation

Step 1

Preheat oven to 350°F. Lightly grease an 8×8-inch baking pan with nonstick spray.

Prepare the shortbread layer by combining flour, sugar and salt in food processor. Add the butter gradually and pulse until coarse crumbs form. Press the crumbs onto the bottom of the prepared dish. Bake until the center is golden, about 25 minutes.

Keep the oven heated.

While waiting for the shortbread to bake, prepare the apricot layer. Heat the apricots in a small saucepan with just enough water to cover them. Bring to a boil until soft, about 4 minutes. Drain and set aside.

Sift together the flour, baking powder, and salt into small bowl. In another, larger bowl, beat the eggs with an electric mixer. Add the brown sugar and vanilla, and beat until thickened. Stir in the flour mixture. Fold in the nuts and apricots.

Spread apricot mixture over the baked shortbread layer. Return to oven and bake until puffed and dark brown or until toothpick inserted into the center comes out with a few crumbs attached, about 35 minutes. Cool completely before cutting.

Use sharp knife to cut into desired size. Transfer to waxed paper or rack w/ paper towels underneath. Sprinkle with powdered sugar.

Store any leftover Apricot Bars in an air-tight container and refrigerate.