Apricot Squares

By The Canadian Living Test Kitchen

Tested till perfect

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Apricot SquaresAlthough not fancy, these are really delicious. For a restaurant presentation, arrange squares on plates, dust with icing sugar and add a scoop of ice cream.5 out of5based on1 ratings.
Apricot Squares

This recipe makes 24 servings

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Nutritional Info
Per square: about -
cal 225225 cal
pro 3 g3g pro
total fat 8 g8g total fat
sat. fat 5 g5g sat. fat
carb 37 g37g carb
fibre 3 g3g fibre
chol 24 mg24mg chol
sodium 115 mg115mg sodium
% RDI: -
calcium 33 calcium
iron 1313 iron
vit A 2020 vit A
vit C 33 vit C
folate 55 folate

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Although not fancy, these are really delicious. For a restaurant presentation, arrange squares on plates, dust with icing sugar and add a scoop of ice cream.

Ingredients

  • 2-1/2 cups rolled oats , (not instant)2-1/2 cups rolled oats, (not instant)
  • 1-1/4 cups all-purpose flour 1-1/4 cups all-purpose flour
  • 1 cup packed light brown sugar 1 cup packed light brown sugar
  • 1/2 tsp grated nutmeg 1/2 tsp grated nutmeg
  • 1/2 tsp baking powder 1/2 tsp baking powder
  • 1/4 tsp salt 1/4 tsp salt
  • 1 cup butter , softened1 cup butter, softened
  • Filling:
  • 2-1/2 cups packed, slivered dried apricots 2-1/2 cups packed, slivered dried apricots
  • 1/2 cup golden raisins 1/2 cup golden raisins
  • 1/3 cup granulated sugar 1/3 cup granulated sugar
  • 2 tsp grated lemon rind 2 tsp grated lemon rind
  • 1/4 cup lemon juice 1/4 cup lemon juice

Preparation

Line 9-inch (2.5 L) square metal cake pan with parchment paper to extend 1 inch (2.5 cm) above rim on 2 sides, or grease; set aside.

Filling: In heavy saucepan, stir together apricots, 2 cups (500 mL) warm water, raisins, sugar and lemon rind and juice; cover and let stand for 30 minutes. Bring to boil; reduce heat to medium and simmer, covered and stirring occasionally, until apricots are almost mushy and most of the liquid is absorbed. Mash until slightly chunky. Let cool.

Meanwhile, in large bowl, whisk together oats, flour, sugar, nutmeg, baking powder and salt ; with pastry blender or 2 knives, cut in butter until mixture is crumbly. Press a little more than half into prepared pan; spread with apricot filling. Top with remaining oat mixture; press down lightly.

Bake in centre of 350°F (180°C) oven until golden, 40 minutes. Let stand in pan on rack until firm, about 4 hours. (Make-ahead: Cover and store at room temperature for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Using paper handles, transfer to cutting board; peel paper from sides. Wiping knife with damp cloth between cuts, trim edges and cut into squares.

Source : Canadian Living Magazine: December 2004

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