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Apricot Pistachio Bars

Apricot Pistachio Bars

Name: Apricot Pistachio Bars
Prep time: 9 min
Cook time: 1 h 3 min
Total time: 1 h 12 min
Yield: 16
Cuisine: American
Ingredients: Unsalted butter 1 ½ sticks; Sugar ½ cup; Brown sugar ⅓ cup; Kosher Salt ⅛ tsp; Vanilla extract 1 tsp; All-purpose flour 2 cups; Pistachio nuts 1 tbsp; Apricots 10; Sugar 3 tbsp; Cornstarch 1 tbsp; Lemon juice 1 squeeze; Vanilla pod ½

with fresh apricots and vanilla bean

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1h 12m
Serves 16
Easy
350 °F
(1)

Ingredients

	For crust and crumble topping:
	1 ½ sticks Unsalted butter 12 tbsp / 170 g, room temperature
	½ cup Sugar 100 g
	⅓ cup Brown sugar 60 g, light
	⅛ tsp Kosher Salt
	1 tsp Vanilla extract
	2 cups All-purpose flour 250 g
	1 tbsp Pistachio nuts finely chopped
	For apricot filling:
	10 Apricots 1 ½ lbs / 680 g, pitted and quartered
	3 tbsp Sugar plus more for sprinkling
	1 tbsp Cornstarch
	1 squeeze Lemon juice
	½ Vanilla pod split, seeds scraped

Nutritional information

199

Calories

9.2g

Fat

28.2g

Carbohydrate

2.3g

Protein

23mg

Cholesterol

84mg

Sodium

Cuisine:

American Recipes

Ingredients

For crust and crumble topping:
1 ½ sticks Unsalted butter
12 tbsp / 170 g, room temperature
½ cup Sugar
100 g
⅓ cup Brown sugar
60 g, light
⅛ tsp Kosher Salt
1 tsp Vanilla extract
2 cups All-purpose flour
250 g
1 tbsp Pistachio nuts
finely chopped
For apricot filling:
10 Apricots
1 ½ lbs / 680 g, pitted and quartered
3 tbsp Sugar
plus more for sprinkling
1 tbsp Cornstarch
1 squeeze Lemon juice
½ Vanilla pod
split, seeds scraped

Apricot Pistachio Bars

These easy-to-make and convenient-to-eat Apricot Pistachio Bars are a sure crowd-pleaser you’ll want to bring to any potluck or picnic. Buttery shortbread crust and super tender, jammy apricots on top enriched with a sprinkle of pistachios and vanilla bean seeds offer a taste of summer’s bounty.

Flavorful vanilla bean and apricots pair perfectly in this treat. You’ll need half a vanilla bean for this recipe. Cut it open with a knife, flatten it out, and scrape out the seeds with the point of your knife. Add the seeds to the bowl with apricots and toss to coat. However, if you don’t have a vanilla bean on hand, swap it out for one teaspoon of vanilla extract. In this recipe, both crust and crumble topping are made from the same butter-sugar-flour mixture. Precooking the crust will help to get a nice and crisp bottom without overcooking the filling. Choose apricots that are plump, slightly soft with orange color. Remember that fresh fruit is tender, so refrigerate ripe apricots until ready to bake. These apricot bars are best enjoyed fresh on the day they are made.

To make the Apricot Pistachio Bars, you will need the following ingredients:

Steps to make Apricot Pistachio Bars

1	Preheat oven and prepare baking pan
Preheat the oven to 350 °F. Line an 8-inch square baking pan with parchment paper and lightly spray with cooking spray.
2	Combine butter, sugar, salt, and vanilla	1
In the bowl of a stand mixer fitted with the paddle attachment, combine 1 ½ sticks softened butter, ½ cup sugar, ⅓ cup brown sugar, ⅛ teaspoon kosher salt, and 1 teaspoon vanilla extract.
3	Cream butter and sugar	2
Mix on medium speed, scraping down the bowl as needed, about 2 minutes.
4	Add flour	1
Add in 2 cups all-purpose flour and mix until the dough becomes sandy in texture. Don’t overmix.
5	Divide dough	1
Transfer one-third of the prepared dough to a small bowl. Use your fingers to press the dough into small clumps. Transfer the bowl to a freezer to chill.
6	Make bottom crust	1
Using your hands, press the remaining dough into the bottom of the prepared baking pan. Prick the dough all over with a fork.
7	Bake crust	18
Bake the crust for 18 minutes or until golden brown. Remove from the oven and place on a wire rack to cool while you prepare the filling.
8	Prepare apricot filling	1
In a large bowl, combine the quartered apricots, 3 tablespoons sugar, 1 tablespoon cornstarch, lemon juice, and vanilla bean seeds and toss to coat well.
9	Spread filling over crust	1
Spread the apricot filling evenly over the cooled crust.
10	Add topping and pistachios	1
Sprinkle the top with 1 tablespoon finely chopped pistachios. Crumble the reserved chilled dough over the filling. Sprinkle the top with more sugar.
11	Bake	45
Bake for about 45 to 55 minutes or until the top is lightly golden and the apricot filling is bubbling.
12	Cool
Remove from the oven and transfer to the wire rack to cool completely before cutting into bars.
13	Serve
Cut into bars and serve. The apricot bars are best enjoyed fresh on the day they are made.

Planning your weekend baking? Pick up some ripe apricots and try out these Apricot Pistachio Bars. Buttery, crispy, sweet and pleasantly tart, these bars are a real crowd-pleaser. If you try this recipe, please share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram.

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.