Juicy apricot squares are a delicious classic that combines the sweetness of dried fruit with a crunchy pastry base and a smooth topping. Originating from European home baking, these desserts quickly became popular in Latin America thanks to their simplicity and irresistible flavor. In Mexico, for example, they are often called "cuadritos de albaricoque" (apricot squares), while in other countries like Argentina or Chile they are also known as "barritas de damasco" or simply "apricot bars". This recipe is perfect for sharing at snacks or celebrations and takes advantage of dried fruit that is available year-round.
How to prepare Juicy Apricot Squares
In a small saucepan covered over low heat, with enough water to cover, cook the apricots for 15 minutes.
Drain the apricots.
Finely chop them.
Preheat the oven to 350 degrees Fahrenheit.
Grease an 8 x 8 inch pan.
In a large bowl, measure 1 cup of flour, butter or margarine, and sugar.
With the mixer on medium speed, beat the ingredients until well blended and crumbly.
Press evenly into the pan.
Bake for 25 minutes or until golden brown.
Meanwhile, in the same bowl, measure 1/3 cup of flour, eggs, apricots, brown sugar, nuts, baking powder, vanilla, and salt.
Beat on medium speed until well blended, occasionally scraping the bowl with a rubber spatula.
Pour the mixture over the baked layer and return to the oven.
Bake for 25 more minutes until golden brown.
Let cool in the pan.
Cut into squares.
Sprinkle with powdered sugar.
