¾ cup + 1 ½ tablespoons (120g) all purpose flour
1/3 cup (33g) almond meal
¼ cup (50g) granulated sugar
1/8 teaspoon salt
½ cup (113g/1 stick) unsalted butter, melted
¾ teaspoon vanilla extract
Topping:
¼ cup (50g) granulated sugar
2 tablespoons all purpose flour
2 large eggs
½ teaspoon vanilla extract
½ cup (150g) apricot preserves
1/3 cup (80ml) fresh lemon juice
Preheat the oven to 180°C/350°F. Line a 20cm (8in) square baking pan with foil, leaving an overhang in two opposite sides. Butter the foil.
Crust: place the flour, almond meal, sugar and salt in a large bowl and mix to combine. Add the butter and vanilla and mix until smooth. Press dough evenly on the bottom of the prepared pan. Bake for 25-30 minutes or until fully baked and golden brown in the center.
Towards the end of the cooking time of the crust, make the topping: in a medium bowl, stir together the sugar and flour. Whisk in the eggs and vanilla. Stir in the preserves, breaking up any large pieces, then stir in the lemon juice. When the crust is ready, turn the oven down to 150°C/300°F. Pour the filling over the crust. Bake for another 20-25 minutes or until the topping no longer jiggles with the pan is tapped. Cool completely over a wire rack.
Lift up the bars using the foil and cut into bars.
Bars can be stored in an airtight container in the refrigerator for up to 3 days.
Makes 16
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