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Bookstore Cafe Apricot Squares

Source of Recipe


From "A Passion for Baking"



List of Ingredients



• -- Tart Pastry Crust --
  
• 2¼ cups all-purpose flour
  
• ½ cup sugar
  
• 1 tsp baking powder
  
• ¼ tsp salt
  
• ¼ cup ground walnuts (optional)
  
• ½ cup unsalted butter, softened
  
• 2 Tbsp shortening
  
• 2 large eggs
  
• 1 tsp pure vanilla extract
  
• 4 to 6 Tbsp whipping cream
  
• .
  
• -- Apricot Filling --
  
• ¾ cup orange juice
  
• 2 Tbsp fresh lemon juice
  
• 4 cups dried apricots (preferably Californian)
  
• 1/3 cup sugar
  
• .
  
• Confectioners' sugar, for dusting
  






Instructions



1. For the Tart Pastry Crust:
   Place the flour, sugar, baking powder, salt and walnuts (if using) in a food processor. Add butter and shortening and pulse to make a mealy mixture. Add eggs, vanilla and cream, and pulse to form a soft dough.
   
   
2. Turn the pastry out onto a lightly floured work surface and knead gently to form a firm but soft dough. Wrap in two equal sections. Refrigerate half of the dough for an hour, and place the other half in the freezer.
   
   
3. For the Apricot Filling:
   Place all ingredients in a small saucepan and simmer over low heat, tossing fruit to soften, about 8 to 12 minutes. Let cool about 15 minutes, and then purée in a food processor. Chill well.
   
   
4. Preheat oven to 350° F. Generously spray an 11- x 7-inch pan or a 9-inch square pan with nonstick spray and place pan on a parchment-lined baking sheet. Pat out refrigerated half of pastry dough in prepared pan. Bake about 10 to 12 minutes. Cool well.
   
   
5. Meanwhile, coarsely grate remaining frozen pastry dough with a box grater. Spread the apricot filling on baked pastry bottom, then disperse frozen grated pastry over apricot filling. Return pan to oven and bake until top pastry is done, about 22 to 25 minutes. Cool completely in pan, then dust with confectioners' sugar.
   
   Makes 12 to 16 squares.