Raspberry Apricot Bars
By shygirl
Ingredients
- MIDDLE:
- 2 cups raspberries
- 1/3 cup sugar
- 3 cups cubed apricots (about 6 apricots)
- TOP:
- 6 tablespoons unsalted butter
- 1 cup pecan halves
- 1 teaspoon Kosher salt
- 1/8 teaspoon nutmeg, freshly grated
- 1/2 sugar
- 1/2 cup flour
- BOTTOM:
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/4 teaspoon fine salt
- 12 tablespoons (1 1/2-sticks) unsalted butter, cut up
Details
Servings 24
Preparation time 15mins
Cooking time 75mins
Preparation
Step 1
To make middle, sprinkle raspberries with sugar. Mash with a fork (don't worry if raspberries are reduced to slush) Stir in apricots and set aside.
To make top, melt butter in a mediym saucepan set over medium heat. Add pecans, salt and nutmeg and cook, stirring, until butter is speckled brown, about 5 minutes. Pull pan off heat stir in sugar, then flour.
Chill.
To make the bottom, measure flour, sugar and salt into the food processor. Buzz once to mix. Add butter and pulse to big clumps.
Butter a 13 X 9 X 2-inch baking pan. Line with parchment paper, leaving some overhang . Dump in clumps. Pat pastry across bottom of pan poke several times with a fork. Slide into lower third of a 375°F oven and bake until pastry is lightly golden about 20 minutes.
Spread fruit over pastry sprinkle on chilled top; fruit will not be fully covered. Return pan to oven and bake until fruit is bubbly and top is browned, about 40 minutes.
Cool completely. Grasp the parchment paper overhang and lift out the whole contraption, slice into 24 bars.
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