Cook_Real_Food_Every_Day-Vol._3_Issue_3_-_Summer_2019_

may | june 2019^98

Apricot Shortbread Bars
Makes 9

Would you believe us if we told you
something so pretty is actually doable on a
weeknight? A rich shortbread serves as the
base for a rum-spiked apricot fi lling that’s
double the fun, apricot style.

⅔ cup (150 grams) unsalted butter,
softened
⅔ cup (80 grams) confectioners’ sugar
1 large egg yolk (19 grams)
½ teaspoon (3 grams) vanilla bean paste
1½ cups (188 grams) all-purpose fl our
¼ cup (24 grams) almond fl our
½ teaspoon (1.5 grams) kosher salt
1 (8.2-ounce) jar (235 grams) apricot spread*
⅔ cup (107 grams) sliced fresh apricots
1 tablespoon (15 grams) spiced rum

1. In the bowl of a stand mixer fi tted with the paddle attachment,
   beat butter at medium-low speed until smooth, about 1 minute.
   Add confectioners’ sugar, and beat until smooth, about
   1 minute. Add egg yolk and vanilla bean paste, and beat until
   combined, about 1 minute.


2. In a small bowl, combine fl ours and salt. With mixer on low
   speed, add fl our mixture to butter mixture in two additions, beating
   just until combined. Turn out dough onto a lightly fl oured work
   surface, and gently knead 3 to 4 times.


3. Preheat oven to 325°F (170°C). Butter a 14x4-inch tart pan.


4. Measure ½ cup (144 grams) dough. Wrap in plastic wrap, and
   refrigerate until ready to use. Press remaining dough into bottom
   and up sides of prepared pan. Freeze for 5 minutes.


5. In a medium bowl, combine apricot spread, apricots, and rum;
   set aside.


6. Place a piece of parchment paper on top of dough. Fill with pie
   weights and bake for 15 minutes. Remove from oven and remove
   pie weights and parchment paper. Pour fi lling into crust. Crumble
   remaining dough on top of fi lling. Bake until fi lling is bubbly, about
   30 minutes more. Let cool completely before removing from pan.
   Cut into 9 (1½-inch) slices.

*We used Bonne Maman Intense Apricot Fruit Spread.

Set out butter to

soften.

:

05

MINUTES

Morning

PREP

PRO TIP

Since you don’t have to cream the butter, you can

gently warm the butter in the microwave for a quick

softening if you’re short on time. (Be careful not to

melt it!)