Golden, buttery, and bursting with sun-ripened flavor, these Apricot Crumb Bars celebrate the incomparable taste of Pulido Farms’ dried Blenheim apricots — the jewel of California orchards. A tender shortbread crust anchors the luscious apricot filling, made with puréed fruit simmered to sweet-tart perfection, while a buttery crumb topping adds the perfect golden crunch. These bars are a delightful balance of rustic and refined — a farmers’ market favorite and an irresistible 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 the oven to 375°F. Line a 9 × 13-inch baking pan with two overlapping sheets of foil, leaving extra on two sides to form “handles.” Fold the edges for stability and coat lightly with nonstick spray.
In a large bowl, cream the butter and confectioners’ sugar together until light and fluffy. Mix in the vanilla bean paste.
Add the flour and salt, stirring until a soft dough forms.
Press the dough evenly into the prepared pan.
Bake for 15 minutes, or until lightly golden around the edges. Cool completely before adding the filling.
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 the brown sugar, flour, and salt.
Cut in the butter with your fingers or a pastry blender until large, coarse crumbs form. Stir in nuts or oats, 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 the slab from the pan, and cut into bars.
Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. These bars also freeze beautifully for make-ahead gifts.
YIELD: 16-20 bars
