Dried apricots make a great substitute when fresh ones aren't in season.
Course
Dessert
AuthorLemons & Anchovies
Ingredients
***for the crust***
5ounces1 cup plus 2 tablespoons all-purpose flour
2Tablespoonsgranulated sugar
Pinchof kosher salt
1/2cup4 ounces cold, unsalted butter, cut into 1/2-inch pieces
***for the filling***
1/2cuppacked brown sugar
1egg
3Tablespoonsapricot jam
1Tablespoonall-purpose flour
1/2teaspoonbaking powder
1/4teaspoonkosher salt
1/4teaspoonalmond extract
6ouncesdried apricots
6ouncesfresh raspberries
1/3 - 1/2cupfruit liqueurrum or brandy (I used pear liqueur)
Powdered sugaroptional
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
Recipe Notes
Recipe borrowed (with modifications) from Fine Cooking Magazine, Spring 2008 issue