Apricot Bars - April, 2024.

A is for April and also Apricots. I love the sweet taste and baking with them.

Most dried apricots come from California or Turkey.

The ones from Turkey tend to be plumper, but all are delicious.

• Ingredients
• ¾ cup dried apricots (tightly packed)
• 8 tablespoons (1 stick) unsalted butter softened to room temperature
  (extra for greasing the baking pan)
• ⅓ cup granulated sugar
• 1 ¼ cups all-purpose flour (a little extra for baking pan)
• 2 large eggs
• 1 ¼ cups light brown sugar (packed)
• ½ teaspoon baking powder
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

• Directions
• Grease a 9" baking pan with butter. Dust with flour and tap out the excess.
• Preheat the oven to 350 degrees F.
• Put the apricots in a small saucepan with just enough water to cover the apricots.
• Bring to boil and then reduce the heat to low.
• Cover and simmer until the apricots are very soft.
• It should be about 15 minutes. Drain the pan and then chop the apricots. Set them aside.
• Beat the butter and granulated sugar together in a large bowl until creamy.
• Measure the flour. Sift directly into the butter mixture
• Stir until well combined. The mixture will be crumbly.
• Pat the dough with clean hands evenly onto the prepared pan. Bake 20 minutes.
• Remove when the crust is golden. Do not turn off the oven.
• While the crust bakes, mix the eggs, brown sugar, baking powder, vanilla and salt in a large bowl.
• Drop in the apricots and stir with a big spoon until well incorporated
• Pour the apricot mixture over the baked crust and return the pan to the oven. Bake for an additional 30 minutes. The top should be golden brown.
• Remove the pan from the oven and let cool for at least 1 ½ hours.
• Cut just before serving.
• 12-16 pieces