Date or Apricot Squares

If you still find them too sweet, sprinkle the top of the fruit with chopped pecans or walnuts before baking; their bitter crunchiness is a nice counterpoint. The best dates are super-gooey with a thin dried shell and an almost liquid quality; I would describe good dried apricots as super-tender rather than mushy. The best I’ve found are unsulphured (not bright orange), organic and from Turkey.
Ingredients

* 8 tablespoons (1 stick) unsalted butter, cut into pieces, more for greasing pan
* 1 1/3 cups all-purpose flour
* 1/4 cup granulated sugar
* 1/2 pound pitted dates or dried apricots
* 2 eggs
* 1 cup light brown sugar
* Pinch salt

Method

* 1. Heat oven to 350 degrees. Grease an 8-inch square baking pan (not necessary with nonstick pan).
* 2. Combine butter, 1 cup flour and the granulated sugar in a food processor. Pulse until ingredients are pebbly and crumbly; mixture will be quite dry. Press into pan, and bake for 15 minutes or until shell is evenly cooked.
* 3. If fruit is very dry, stew it in water to cover in a small saucepan until soft, 5 to 10 minutes. Drain very well, then chop. Combine in a bowl with eggs, brown sugar, remaining flour and salt.
* 4. Remove pan from oven, and pour fruit batter over crust. Bake until lightly browned and firm on edges but still a little soft in middle, about 30 minutes. Cool, then cut into squares and serve. Store, covered and refrigerated, for up to 2 days.

Source: The New York Times


Heat oven to 350 degrees. Grease an 8-inch square baking pan (not necessary with nonstick pan).

Combine butter, 1 cup flour and the granulated sugar in a food processor. Pulse until ingredients are pebbly and crumbly; mixture will be quite dry. Press into pan, and bake for 15 minutes or until shell is evenly cooked.

If fruit is very dry, stew it in water to cover in a small saucepan until soft, 5 to 10 minutes. Drain very well, then chop. Combine in a bowl with eggs, brown sugar, remaining flour and salt.

Remove pan from oven, and pour fruit batter over crust. Bake until lightly browned and firm on edges but still a little soft in middle, about 30 minutes. Cool, then cut into squares and serve. Store, covered and refrigerated, for up to 2 days.
If you still find them too sweet, sprinkle the top of the fruit with chopped pecans or walnuts before baking; their bitter crunchiness is a nice counterpoint. The best dates are super-gooey with a thin dried shell and an almost liquid quality; I would describe good dried apricots as super-tender rather than mushy. The best I’ve found are unsulphured (not bright orange), organic and from Turkey.
Ingredients