Filling: |
16 ounces dried apricots (about 2 cups) |
1 1/2 cups granulated
sugar |
1 1/2 cups water |
|
Dough: |
2 cups all-purpose flour |
1/2 cup confectioners' sugar |
1/4 cup granulated sugar |
3/4 cup (1 1/2 sticks) unsalted butter |
|
Preheat oven to 375
F. |
Coat a 10 1/4-by-15 1/4 inch baking sheet
with vegetable oil cooking spray. |
Combine
the filling ingredients in a medium saucepan. Bring to a boil over
high heat. Lower the heat, cover, and simmer for about 25 minutes,
until the fruit is soft enough to mash. |
Transfer to the bowl of a
food processor fitted with the steel blade and process to a thick,
smooth puree, about 20 seconds. |
In a mixing
bowl, combine the flour and sugars. Mix with a fork. Add the butter
and mix to form a crumbly dough (crumbs about the size of peas). |
Reserve 1 cup of the dough
and transfer the rest to the prepared baking sheet. Press it over
the bottom and up the sides. Spread the apricot filling evenly over
the crust. Scatter the reserved crumbs of dough over the top. |
Bake for
about 25 minutes, until the edges are brown. |
Cool on the sheet on a wire rack for about
1 hour, then refrigerate for 30 minutes. Cut into 2-by-3 inch rectangles. |
|