Apricot Squares
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 247.2
- Total Fat: 11.9 g
- Cholesterol: 42.1 mg
- Sodium: 25.3 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 2.0 g
- Protein: 3.1 g
View full nutritional breakdown of Apricot Squares calories by ingredient
Introduction
from the NYT Bitten Blog by Mark Bittman from the NYT Bitten Blog by Mark BittmanNumber of Servings: 16
Ingredients
-
# 8 tablespoons (1 stick) unsalted butter, cut into pieces, more for greasing pan
# 1 1/3 cups all-purpose flour
# 1/4 cup granulated sugar
# 1/2 pound pitted dates or dried apricots
# 2 eggs
# 1 cup light brown sugar
# Pinch salt
Directions
# 1. Heat oven to 350 degrees. Grease an 8-inch square baking pan (not necessary with nonstick pan).
# 2. Combine butter, 1 cup flour and the granulated sugar in a food processor. Pulse until ingredients are pebbly and crumbly; mixture will be quite dry. Press into pan, and bake for 15 minutes or until shell is evenly cooked.
# 3. If fruit is very dry, stew it in water to cover in a small saucepan until soft, 5 to 10 minutes. Drain very well, then chop. Combine in a bowl with eggs, brown sugar, remaining flour and salt.
# 4. Remove pan from oven, and pour fruit batter over crust. Bake until lightly browned and firm on edges but still a little soft in middle, about 30 minutes. Cool, then cut into squares and serve. Store, covered and refrigerated, for up to 2 days.
Makes 16 squares
Number of Servings: 16
Recipe submitted by SparkPeople user KRISTINND.
# 2. Combine butter, 1 cup flour and the granulated sugar in a food processor. Pulse until ingredients are pebbly and crumbly; mixture will be quite dry. Press into pan, and bake for 15 minutes or until shell is evenly cooked.
# 3. If fruit is very dry, stew it in water to cover in a small saucepan until soft, 5 to 10 minutes. Drain very well, then chop. Combine in a bowl with eggs, brown sugar, remaining flour and salt.
# 4. Remove pan from oven, and pour fruit batter over crust. Bake until lightly browned and firm on edges but still a little soft in middle, about 30 minutes. Cool, then cut into squares and serve. Store, covered and refrigerated, for up to 2 days.
Makes 16 squares
Number of Servings: 16
Recipe submitted by SparkPeople user KRISTINND.