Fruity bars - good use of summer fruits.

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Name: Raspberry Apricot Bars
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: not set
Ingredients: 2 cups Raspberries; 1/3 cup sugar; 3 cups apricots cubed (about 6 apricots); 6 tablespoons unsalted butter; 1 cup almonds chopped; 1/4 teaspoon kosher salt; 1/8 teaspoon nutmeg freshly grated; 1/2 cup sugar; 1/2 cup flour; 1 1/2 cups flour; 1/2 cup sugar; 1/4 teaspoon fine salt; 12 tablespoons unsalted butter cut up

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INGREDIENTS

Middle
2 cups Raspberries
1/3 cup sugar
3 cups apricots ; cubed (about 6 apricots)
Top
6 tablespoons unsalted butter
1 cup almonds ; chopped
1/4 teaspoon kosher salt
1/8 teaspoon nutmeg ; freshly grated
1/2 cup sugar
1/2 cup flour
Bottom
1 1/2 cups flour
1/2 cup sugar
1/4 teaspoon fine salt
12 tablespoons unsalted butter ; cut up

Servings

INSTRUCTIONS

To make middle, sprinkle raspberries with sugar. Mash with a fork (don't worry if raspberries are reduced to a slush). Stir in apricots. Set aside.

To make top, melt butter in a medium saucepan set over and nutmeg and cook, stirring until butter is speckled brown, about 5 minutes. Pull pan off heat. stir in sugar, then flour. Chill.

To make bottom, measure flour, sugar and salt into the food processor. buzz once to mix. Add butter and pulse to big clumps.

Preheat the oven to 375 degrees. Butter a 13x9x2 inch baking pan. Line with parchment paper, leaving some overhang. Dump in clumps. Pat pastry across bottom of pan. Poke several times with a fork. Slide into the lower third of the oven and bake until pastry is lightly golden, about 20 minutes.

Spread fruit over pastry. Sprinkle on chilled top, fruit will not be fully covered. Return pan to oven and bake until fruit is bubly and top is browned, about 40 minutes. Cool completely. Grasp the parchment overhang and lift out the whole cookie; slice into 24 bars.

NOTES

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Raspberry Apricot Bars

Middle
2 cups Raspberries
1/3 cup sugar
3 cups apricots cubed (about 6 apricots)
 Top
6 tablespoons unsalted butter
1 cup almonds chopped
1/4 teaspoon kosher salt
1/8 teaspoon nutmeg freshly grated
1/2 cup sugar
1/2 cup flour
 Bottom
1 1/2 cups flour
1/2 cup sugar
1/4 teaspoon fine salt
12 tablespoons unsalted butter cut up

To make middle, sprinkle raspberries with sugar.  Mash with a fork (don't worry if raspberries are reduced to a slush).  Stir in apricots.  Set aside.

To make top, melt butter in a medium saucepan set over and nutmeg and cook, stirring until butter is speckled brown, about 5 minutes.  Pull pan off heat.  stir in sugar, then flour.  Chill.

To make bottom, measure flour, sugar and salt into the food processor.  buzz once to mix.  Add butter and pulse to big clumps.

Preheat the oven to 375 degrees.  Butter a 13x9x2 inch baking pan.  Line with parchment paper, leaving some overhang.  Dump in clumps.  Pat pastry across bottom of pan.  Poke several times with a fork.  Slide into the lower third of the oven and bake until pastry is lightly golden, about 20 minutes.

Spread fruit over pastry.  Sprinkle on chilled top, fruit will not be fully covered.  Return pan to oven and bake until fruit is bubly and top is browned, about 40 minutes.  Cool completely.  Grasp the parchment overhang and lift out the whole cookie; slice into 24 bars.

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Nutrition

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Serving Size: 1 Serving (66g)
Recipe Makes: 24 Servings

Calories: 163
Calories from Fat: 97 (60%)

Amt Per Serving		% DV

	Total Fat 10.7g	14 %
	Saturated Fat 5.6g	28 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 0.9g
Cholesterol 22.9mg		7 %
Sodium 3137mg		108 %
Potassium 100.3mg		3 %
Total Carbohydrate 16.9g		5 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 15.3g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 163

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