Apricot and Pistachio Bars

Another bake from ‘Baked in America’ book and another success. To be honest it even exceeded my expectations.

One of the downside of this book is a lack of photographs. I’m not into step-by-step ones, however, I appreciate at least one photo to go with any recipe. Especially if it’s a completely unknown to you recipe, at least to know what this dish should look like. In this case, there was a photo with the recipe, but it was so dark that I presumed the bake included some chocolate or cacao powder. I read the recipe again and again and still couldn’t understand what was added to make the bake so dark. Then I realised, that if you put the required amount of sugar ( a whopping 450g for the filling and another 100g for the base!!!) that anything will turn black, as well as all your taste buds will be numb forever.

Actually, this time I baked with my friend and we decided to follow the recipe precisely, apart from adding only 1/3 of the asking sugar amount. Other than the sugar issue, it is a good bake with a rather short but firm buttery base and wonderful topping, slightly gooey, but full of texture with lovely cardamon aroma.

APRICOT AND PISTACHIO BARS

Ingredients:

For the pastry base:

90g icing sugar

300g plain flour

225g butter, softened

For the filling:

225g dried apricots

115g plain flour

1 teaspoon baking powder

1/2 salt

1/2 ground cardamon

4 eggs

190g light brown sugar

1 teaspoon vanilla extract

100g pistachios, roughly chopped

Method:

  1. Preheat the oven to 180C. Butter the tin (30x23x5cm), and line with parchment.
  2. Place the dried apricots in a pan, cover with water and simmer for about 10 minutes to rehydrate them. Drain, cool, chop the apricots, then leave them aside.
  3. For the crust base, using mixer or processor, on a low speed combine the sugar, flour and butter until the mixture is crumbly. Dump the whole lot into the prepared tin, press it on to the bottom and slightly aside (I found the back of the metal spoon is good for that). Bake for 20-25 minutes, or until just barely browned. Remove from the oven, put aside, let it cool.
  4. For the filling, whisk together the flour, baking powder, salt, cardamon and set aside. Using the same bowl from the crust mixture, combine the eggs, sugar and vanilla until evenly mixed. Then add the flour mixture, until it well incorporated. At the end, fold in the cooled apricots and the pistachios. Pour the batter over the cooled crust and smooth it.
  5. Bake it for another 25-30 minutes, until it evenly browned. Let the bake cool in the tin completely , then cut into squares or triangles, sprinkle icing sugar on top, if you wish.

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