These shortbread bars are a delightful summer dessert and perfect for picnics.
INGREDIENTS:
Apricot Filling:
3 cups dried apricots
3 cups water
1/2 cup granulated sugar
1 tablespoon flour
2 tablespoons butter, room temperature
1 tablespoon fresh lemon juice
1/4 teaspoon nutmeg
1/4 teaspoon salt
Shortbread Crust and Topping:
2 cups unsalted butter, softened
1 cup white sugar
1½ cups powdered sugar
1 tablespoon vanilla extract
4 cups all-purpose flour
METHOD:
Preheat oven to 325 degrees F. Line a 13 x 9-inch baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
Prepare Apricot Filling:
Place the apricots and water in a medium saucepan over medium-high heat and cover. Bring to a boil, reduce heat and gently simmer for 20 minutes. Remove from heat and cool slightly. Drain apricots, reserving any juice. Transfer the apricots to a blender or food processor and purée the mixture until smooth, adding just enough reserved juice to loosen the mixture slightly. (It should be slightly thick, not too loose.) Add sugar, flour, butter, lemon juice, nutmeg, and salt. Allow mixture to cool.
Shortbread Crust and Topping:
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, add the flour and mix until a soft dough has formed.
Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
Bake the crust for 15 minutes. Remove from the oven but keep the oven on.
Assemble:
Spread the cooled apricot filling evenly over the shortbread crust. Crumble the remaining dough over the top.
Return to the oven and bake for 25-30 minutes or until the crumbs are set and golden brown.
Allow the bars to cool completely in the pan, then refrigerate about an hour. (This makes cutting much easier.) Use a knife to loosen the edges, then lift out of the pan (using foil handles) to the cutting board. Cut into squares.
