Wishing everyone all the best for the holiday season.I first made Apricot Squares many years ago for Christmas. The recipe is adapted from a Canadian Living recipe magazine - Christmas Edition from the 1980's . I not only make this at Christmas but anytime when I have company visit and everyone loves it. My friend and former housemate, Suzanne, used to excitedly ask "Are you going to make THEM?" whenever I brought home dried apricots. My Aunts worriedly wondered why I was putting the rest in the freezer when they would be visiting for a couple more days. Almost everyone asks for the recipe so here it is!
Everyone's Favourite Apricot Squares
125 mL (1/2 cup) butter, softened
250 mL (1 cup) all-purpose flour
60 mL (1/4 cup) granulated sugar
150 mL (2/3 cup) dried apricots
250 mL (1cup) water
2 egg yolks
175 mL (3/4 cup) packed brown sugar
125 mL (1/2 cup) all-purpose flour
2 mL (1/2 tsp) baking powder
425 mL (1-3/4 cups) approx. icing sugar
50 mL (1/4 cup) butter, softened
30 mL (2 Tbsp) lemon juice
7.5 mL (1-1/2 tsp) grated lemon rind
Preheat oven to 160°C (325°F).
In bowl, cream butter. Add flour and sugar; mix well. Press into bottom of 2.5 L (9-inch) square cake pan and bake for about 20 minutes or until golden.
While base is baking, chop apricots into small pieces. In small saucepan, combine apricots with water and bring to a boil; simmer, uncovered, for about 20 minutes or until most of the water is absorbed and apricots are tender. Set aside.
In bowl and using electric mixer, beat egg yolks for 1 minute; add brown sugar and beat for 1 minute. Stir in flour and baking powder; mix well. Blend in apricot mixture; spread over warm base.
Bake in 160ºC (325ºF) for 30 to 40 minutes or until top is golden and springs back when lightly touched. Let cool.
In small bowl, gradually beat icing sugar into butter to a smooth spreadable consistency. Blend in lemon juice and rind. Spread over apricot filling. Cut into small rectangles to serve.
These freeze beautifully so you can make them in advance.