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 Post subject: I'm craving Apricot bars
PostPosted: Sat Oct 22, 2016 4:29 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1155
Location: Chico, CA
I've been craving Apricot bars for a couple of weeks. Trying to replicate the ones I had at the Nut Tree in Vacaville eons ago. They had pieces of dried apricot in the filling, not just Apricot jam. I can manage the shortbread crust, but the fillings I've tried have been way too sweet for me. Any tried and true recipes would be greatly appreciated. TIA

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 Post subject: Re: I'm craving Apricot bars
PostPosted: Sun Oct 23, 2016 8:27 pm 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1085
I really like these. I think they were originally a Martha Stewart recipe.

Apricot Windows
Ingredients

2 1/4 cups apricot jam, room temperature
3 1/2 cups all-purpose flour 15 oz. 5#
1 1/3 cups yellow cornmeal 6 oz. 30 oz
1/2 teaspoon table salt 1.5 T
1 pound plus 2 ounces unsalted butter, room temperature 5# 10 oz
1 1/2 cups sugar 10.5 oz. 55 oz
3 large eggs, room temperature 1 quart
Vegetable-oil cooking spray
Directions

Preheat oven to 375 degrees. Lightly coat an 11-by-17-inch baking pan with cooking spray, and line with parchment; set aside. Have ready a pastry bag fitted with a #11 plain tip. Spoon jam into a medium bowl, and beat with a rubber spatula to smooth out texture; set aside. In a medium bowl, whisk flour, cornmeal and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat on medium speed until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating until smooth after each addition. Reduce speed to low, add reserved flour mixture, and beat until thoroughly combined. Remove 1 3/4 cups of the dough; use it to fill the prepared pastry bag. Fold the end over to keep dough from drying out; set aside.
Using an offset spatula, spread the remaining dough into the prepared pan as evenly and smoothly as possible. Bake until golden brown, about 20 minutes.
Remove pan from oven, and transfer to a heat-proof surface. Using an offset spatula, spread jam on top in an even layer. Using the prepared pastry bag, pipe parallel lines of dough spaced 1 inch apart over the jam. Pipe perpendicular lines of dough at 1-inch intervals over first lines. Place in oven, and bake until golden, 20 to 25 minutes, rotating halfway through. Transfer to a wire rack to cool. Cut into 1-by-3-inch bars or 3-inch squares.

You cut them so the piped lines look like the mullions in a window.


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 Post subject: Re: I'm craving Apricot bars
PostPosted: Mon Oct 24, 2016 5:35 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1155
Location: Chico, CA
Thanks Becky.

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