Dried apricots make a great substitute when fresh ones aren't in season.
Author: Lemons & Anchovies
Recipe type: Dessert
- ***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
- 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
Recipe borrowed (with modifications) from Fine Cooking Magazine, Spring 2008 issue