



Apricot-Raspberry Bars
Dried apricots make a great substitute when fresh ones aren't in season.
Author: Lemons & Anchovies
Recipe type: Dessert
Ingredients
- ***for the crust***
- 5 ounces (1 cup plus 2 tablespoons) all-purpose flour
- 2 Tablespoons granulated sugar
- Pinch of kosher salt
- ½ cup (4 ounces) cold, unsalted butter, cut into ½-inch pieces
- ***for the filling***
- ½ cup packed brown sugar
- 1 egg
- 3 Tablespoons apricot jam
- 1 Tablespoon all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon almond extract
- 6 ounces dried apricots
- 6 ounces fresh raspberries
- ⅓ - ½ cup fruit liqueur, rum or brandy (I used pear liqueur)
- Powdered sugar, optional
Instructions
- Soak the dried apricots and fresh raspberries in the liqueur for about an hour. Try not to leave the fruit soaking for too long so the alcohol doesn't impart a medicine-y taste. Be mindful of this when using a fruit liqueur like I did. Drain and chop the apricots but leave the raspberries whole. Set aside.
- To prepare the crust: Preheat your oven to 350°F. Lightly grease an 8-inch square baking pan and line the bottom with parchment paper.
- Using a food processor, pulse the flour, sugar and salt together once or twice until combined. Then add the butter pieces and pulse until the butter pieces are the size of peas. The dough won't completely come together here; it will still be loose.
- Transfer the dough into the prepared baking pan and press down to form an even layer. Bake until the crust is lightly golden, about 30 minutes. Let the pan rest on a cooling rack until you're ready to add the filling.
- To prepare the filling (best to do while the crust is baking): Whisk together the brown sugar, egg, apricot jam, flour, baking powder, salt and almond extract in a medium bowl. Stir in the apricots and raspberries.
- When the crust is baked, pour the filling mixture on top of the crust and spread evenly. Bake for another 20 minutes or until a toothpick inserted in the center is a bit sticky.
- Set the pan on a rack and let it cool completely before inverting on a cutting board. I found that the bar is best refrigerated before serving. Cut into 16 2-inch squares, sprinkle with powdered sugar if you like
Notes
Recipe borrowed (with modifications) from Fine Cooking Magazine, Spring 2008 issue
Thanks for the mention, you are too sweet! Your bars are stunning – I love that you infused the apricots with pear liqueur and the fresh raspberries are perfect here! 🙂
Very pretty Jean;-) I can see why you were inspired to make apricot bars -the fresh raspberries give such a nice pop of bright color and i’m sure are delicious with the apricots;-)
I remember Laura’s bars and drooling over them too. Yours look simply divine and the photos are terrific. The only problem is that I wish I had one in front of me or could snatch it from the computer screen. Hope your Sunday is going well! 🙂
Oh these do look lovely and I remember those crumb bars of Laura’s too. Glad you are getting over your jet lag and can’t wait to hear about your trip.
Your bars look amazing! So glad you are back, and can’t wait to hear about your trip!
The tarts looks too beautiful to eat!!
welcome back! this seems like the perfect dessert to slip back into routine and into Fall!
Yeah they are with dried apricots, I was thinking where in the heck did she find fresh ones this time of year. So glad you are getting back up to speed. I can still get good raspberries around here.
-Gina-
What gorgeous bars! Very original and really tempting.
Good to know that you are getting back in rythm…
Cheers,
Rosa
What a nice treat to make after a month long absence in baking. I do remember Laura’s apricot bars because I too, wanted to make them. I never got around to make them. Your version is a good idea for anytime of the year.
Yay, you’re back! I was totally looking forward to this post after you posted the picture of the soaking fruit. So glad you celebrated your return to the US with a return to your kitchen 🙂
these look beautiful and they sound fantastic!
Glad to hear your are recovering from jet lag. Kids and I always need one week to adjust and it’s so boring to be awake in the middle of night with the active kids. I definitely don’t look forward to the end of our Asia trip. You already baked after the trip! I have no such energy. Looks so good – I certainly remember Laura’s too. Apricot and raspberry, looks so yum!
I am sure you had an amazing trip. This is a really nice end of summer dessert. I remember Laura’s bars and also dreamed of making something similar. The flavor of the soaked apricots must be divine:)
Wow, what stunning photos! Just amazing my dear! The combination of flavors you have here is perfect!
Lol, did you miss your oven? I bet not. We missed you being at your oven and here 🙂 Fruit desserts are my fave and these are positively scrumptious!
I miss the peach season and already looking forward to next year’s.
Your bars look amazing Jean! I have a big bag of dried apricots we snack on usually in the afternoon but have never re-hydrated them. What a great idea!
Hmmm…I have some pear liqueur in my “cellar” (under the sink) right not, heehee. This bar is calling out my name! Gotta tackle this soon!