Monday, June 14, 2010
Baked on Monday - Apricot Coconut Bars
It's sunny today, so it seemed like a day for apricot coconut bars. I'm heading out to visit Heather and Midge, and these bars will be coming with me, as they go down way too fast, and I can't be trusted.
Apricot Coconut Bars
For the crust:
5 ounces all purpose flour
2 tblsp sugar
pinch of salt
4 oz cold unsalted butter, cut into 1/2 inch cubes (must be cold butter or be ready for disappointment!)
For the topping:
1/2 cup firmly packed light brown sugar
1 large egg
2 tblsp apricot jam
1 tblsp all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp pure almond extract
1 cup firmly packed chopped dried apricots
1/4 sweetened shredded coconut
Make the crust: Position oven rack in the bottom third of the oven and heat oven to 350f/180c. Lightly grease and 8 inch square pan, and line bottom with parchment paper. Combine the flour, sugar and salt in a food processor. Add butter cubes and pulse until mixture resembles pea size pebbles. You could also cut in butter with a pastry cutter. Pour the dough into the pan and press down to form an even layer. Bake until the crust is lightly golden, about 25-30 minutes. Transfer to wire rack and leave oven set to 350f/180c.
Make the topping: While the crust is baking, combine the brown sugar, egg, apricot jam, flour, baking powder, salt and almond extract in a medium size bowl. Whisk until blended, then stir in chopped apricots and coconut. Scrape the topping out onto the baked crust and spread evenly. Continue baking until the topping is brown around the edges, and a pick inserted into the centre comes out just a bit sticky - about 20 minutes. Set the pan on a wire rack to cool completely before inverting onto a cutting board. Using a warm, thin bladed knife, trim off edges and cut into bars.
Store at room temperature, or freeze in an airtight container separating the layers with waxed paper....if you don't eat them all within a day!