Apricot dessert bars are just peachy

Hey there, time traveller!
This article was published 18/03/2015 (3887 days ago), so information in it may no longer be current.

Last month, a reader asked about the apricot bars sold at G.J. Andrews on Academy Road. I don’t have that recipe, but I’ve tinkered with some recipes to try to replicate its tasty combination of shortbready base, fruit filling and buttercream topping. I’ve also included a classic recipe for apricot jam bars.

This week, I’m hoping readers will continue to send in their personal tips for properly made tea. Please send in your techniques, as well as any favourite tea-related recipes. If you can help with a recipe request, have your own request, or a favourite recipe you’d like to share, send an email to recipeswap@freepress.mb.ca, fax it to 204-697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

 

Apricot Buttercream Bars

Shortbread base:

80 ml (1/3 cup) butter, softened

125 ml (1/2 cup) light brown sugar, packed

250 ml (1 cup) all-purpose flour

 

Filling:

150 g (5 oz or about 3/4 cup) dried apricots

5 ml (1 tsp) grated lemon zest

15 ml (1 tbsp) lemon juice

150 ml (2/3 cup) granulated sugar

10 ml (2 tsp) cornstarch

 

Vanilla buttercream:

80 ml (1/3 cup) unsalted butter, softened

500 ml (2 cups) icing sugar

5 ml (1 tsp) vanilla

15-30 ml (1-2 tbsp) milk or cream

 

Preheat oven to 175C (350F).

To make shortbread base: In medium bowl using an electric mixer, beat butter and sugar until light and fluffy. Add in flour and mix just until combined. Pat mixture into a 20×20-cm (8×8-inch) pan lined with parchment paper with overhang at two ends. Bake 12 minutes or until light golden, then cool completely on a wire rack.

To make filling: In small pot over medium heat, place apricots with just enough water to cover. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes. (Watch carefully and add more water if necessary.) Drain apricots, reserving 45 ml (3 tbsp) cooking liquid. When apricots are cool enough to handle, chop finely. Return apricots to pot with reserved liquid, lemon zest, lemon juice, sugar and cornstarch. Bring to boil and boil for 1 minute, stirring. Let filling cool 10 minutes and spread over shortbread base. Bake 20 minutes. Cool completely on a wire rack.

To make buttercream: In medium bowl using an electric mixer, beat butter until light. Add icing sugar gradually, beating at low speed, then beat on high speed until very light and fluffy. Add vanilla and then add milk or cream, a little at a time, until the buttercream reaches a good spreading consistency. Spread over completely cooled bars.

 

Tester’s notes: These apricot bars are very rich, with their layers of cookie base, fruit filling and buttercream, so you will want to cut into small squares. I used little Turkish apricots, which are a bit sweeter than their California counterparts, so you might want to adjust the lemon juice if using California.

 

Apricot Jam Bar

125 ml (1/2 cup) granulated sugar

500 ml (2 cups) all-purpose flour

1 ml (1/4 tsp) salt

250 ml (1 cup) unsalted butter, cubed

250 ml (1 cup) apricot jam

1 ml (1/4 tsp) cinnamon

125 ml (1/2 cup) pecan halves, chopped

 

Preheat oven to 160 C (325 F). In medium bowl, whisk together sugar, flour and salt. Cut in butter as for pastry, using a pastry cutter, two knives, or working quickly with your fingers, until mixture resembles coarse crumbs and just starts to hold together when pressed. Reserve 250 ml (1 cup) dough. Press remaining dough into 22×22-cm (9×9-inch) baking pan lined with parchment paper with an overhang at two ends. Spread apricot jam over dough. In small bowl, combine reserved dough with cinnamon and chopped pecan halves and mix together to form a crumble mixture. Sprinkle over jam. Bake until golden brown and bubbling, about 50 minutes. Let cool completely, then lift out using parchment paper and cut into squares.

 

Tester’s notes: This recipe is quite easy and very tasty. I used a “more-fruit, less-sugar” apricot-peach preserve, which I liked because it wasn’t too sweet. You could also swap in other flavours of jam or other kinds of nuts in this adaptable recipe.