Apricot Bars With Shortbread Crust

READY IN: 1hr 20mins
YIELD: 36 bars




  • Set oven to 350 degrees.
  • Grease an 8x8-inch baking dish.
  • For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor.
  • Add in cold butter using on/off turns, and process until coarse meal forms.
  • Press crumbs firmly into bottom of the pan.
  • Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature.
  • To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside.
  • In a small bowl sift together flour, baking powder and salt.
  • Using an electric mixer beat eggs in a large bowl for about 2 minutes.
  • Add in brown sugar and vanilla and beat until thick.
  • Stir in flour mixture.
  • Mix/mix in the apricots and nuts.
  • Spread over the shortbread crust.
  • Bake for about 35 minutes, or until puffed and dark golden brown.
  • Cool in dish.
  • Cut into small squares or triangles, and dust lightly with powdered sugar.