Fruit Specialties, Desserts, Cookies and Bars
Apricot Shortbread

Makes 8 Servings

1½ cups coarsely chopped dried apricots
1 stick butter, softened
1¹/₃ cups all-purpose flour, divided
¹/₃ cup plus ²/₃-¾ cup sugar
1/4 cup water
1 large egg, beaten
¼ teaspoon salt
½ teaspoon baking powder
Powdered sugar, for garnish

Soak apricots overnight in hot water to cover. The next day, preheat oven to 375°F. Combine butter, 1 cup of flour and ⅓ cup of sugar; mix with a spoon or your hands until smooth. Pat dough over bottom of 9-inch pie pan. Bake for about 25 minutes, or until golden brown. Drain apricots. Combine apricots and water in a skillet over high heat. When mixture begins to bubble, lower heat to medium. Cook, stirring often (so fruit doesn’t scorch), until mixture thickens. Remove from heat and cool. When cool, add egg to apricot mixture and mix well. In a bowl, combine ⅔-¾ cup of sugar (depending on sweetness of apricots) with remaining ⅓ cup of flour, salt and baking powder; beat until smooth. Spread apricot mixture over crust and bake for 25 minutes, or until puffy. Remove from oven and cool slightly. Dust with powdered sugar. Cut into wedges and serve.

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Address: 1137 Warren Street
Napa, CA
Telephone: 707-257-1444
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