These Apricot Crumb Bars capture the essence of summer in every bite — buttery shortbread, a layer of fragrant apricot filling made with Pulido Farms’ dried Blenheim apricots, and a golden, crumbly topping. The intensely flavored Blenheims lend a sweet-tart depth you can’t find in ordinary apricots, making these bars a market favorite and a perfect treat for picnics, potlucks, or afternoon tea.
INGREDIENTS:
Shortbread Crust:
3/4 cup unsalted butter, softened
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla bean paste*
2 cups all-purpose flour
Pinch salt
Apricot Filling:
3 cups dried apricots
3 cups water
1/2 cup granulated sugar
1/4 cup almond flavored liqueur
Pinch salt
Crumb Topping:
1 cup packed light brown sugar
Pinch kosher salt
3/4 cup all-purpose flour
1/2 cup unsalted butter
Optional: 1/2 cup chopped nuts or oatmeal, if desired
*Vanilla bean paste is available locally from www.vanilla.com
METHOD:
Prepare the Shortbread Crust:
Preheat oven to 375°F. Line a 9 x 13-inch baking pan with two sheets of foil, allowing extra length on two sides to create “handles.” Fold the edges several times for stability and lightly coat with nonstick spray.
In a large bowl, cream butter and confectioners’ sugar together until light and fluffy. Add vanilla bean paste, mixing to combine.
Add flour and salt and mix until a soft dough forms.
Press dough evenly into the prepared pan.
Bake for 15 minutes, or until golden around the edges and lightly browned in spots. Cool completely.
Make the Apricot Filling:
Combine apricots and water in a medium saucepan over medium-high heat. Bring to a boil, cover, and reduce to a simmer for 20 minutes, until the apricots are very tender.
Remove from heat and allow to cool slightly.
Transfer the mixture to a blender or food processor and purée until smooth.
Stir in sugar, almond liqueur, and a pinch of salt. Set aside to cool completely before using.
Prepare the Crumb Topping:
In a medium bowl, combine brown sugar, flour, and salt.
Cut in the butter using your fingers or a pastry blender until large, coarse crumbs form. Stir in nuts or oatmeal, if using.
Assemble and Bake:
Spread the cooled apricot filling evenly over the baked shortbread crust.
Sprinkle the crumb topping evenly over the filling.
Bake at 375°F for 25 minutes, or until the topping is golden and set.
Cool completely on a wire rack.
Run a knife along the edges, lift the foil “handles” to remove from the pan, and cut into bars.
YIELD: 16-20 bars
