Apricot Squares

Apricot squares work in two stages, and both matter. First, a shortbread base of butter, sugar, and flour goes into the oven until just golden. Then a chewy brown sugar topping loaded with finely chopped apricots and almonds or walnuts gets poured directly over the hot crust and bakes for another 25 minutes.

Simmering the dried apricots before chopping is worth the extra step. They need 15 minutes in water to soften, and finely chopped is the operative phrase. Larger pieces create uneven bites; a fine dice distributes the fruit evenly through the whole top layer.

The same bowl works for both crust and filling, which keeps cleanup reasonable. Let the bars cool completely in the pan before cutting with a sharp knife for clean edges. Warm bars crumble.

A powdered sugar dusting before serving is the simple, classic finish.

Chef Tips

• Pat the shortbread layer firmly and evenly into the pan before the first bake for a stable, uniform base
• Pull the crust when it’s just golden, undercooked and it goes soggy under the topping; overcooked and it won’t fuse properly
• Cool completely before cutting, these bars need time to fully set up
• Store in an airtight container at room temperature; they keep well for several days

Variations

• Almond forward: Use chopped almonds and add a drop of almond extract to the topping for a stronger almond presence
• Cranberry-apricot: Replace half the dried apricots with dried cranberries for a tart-sweet contrast