Apricot Walnut Bars
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.333333 cups
All-Purpose Flour2 cup
Sugar1 tsp
Cinnamon1 tsp
Salt2 large
Egg Yolk1 tsp
Vanilla1 cup
Apricot Preserve3 cup
Walnut (chopped 3 oz)Directions:
1
Put oven rack in middle position and preheat oven to 425°F
2
Butter a 9-inch square baking pan and line with 1 sheet of foil, leaving a 2-inch overhang on 2 opposite sides, then butter foil
3
Pulse flour, sugar, cinnamon, and salt in a food processor until combined
4
Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps
5
Add yolks and vanilla and pulse just until clumps of dough form, about 30 seconds
6
Press three fourths of dough evenly onto bottom of pan, then spread with apricot preserves
7
Crumble remaining dough over preserves and sprinkle evenly with walnuts
8
Bake until top is golden brown and preserves are bubbling, 20 to 25 minutes
9
Cool in pan on a rack
10
Lift from pan by grasping both ends of foil
11
Cut into 32 bars and lift bars off foil with a spatula
12
Put oven rack in middle position and preheat oven to 425°F
13
Butter a 9-inch square baking pan and line with 1 sheet of foil, leaving a 2-inch overhang on 2 opposite sides, then butter foil
14
Pulse flour, sugar, cinnamon, and salt in a food processor until combined
15
Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps
16
Add yolks and vanilla and pulse just until clumps of dough form, about 30 seconds
17
Press three fourths of dough evenly onto bottom of pan, then spread with apricot preserves
18
Crumble remaining dough over preserves and sprinkle evenly with walnuts
19
Bake until top is golden brown and preserves are bubbling, 20 to 25 minutes
20
Cool in pan on a rack
21
Lift from pan by grasping both ends of foil
22
Cut into 32 bars and lift bars off foil with a spatula