Tags

,

IMG_1362_2

Recipes that have become favourites in our family come from many sources, and this is one of two that I originally found in a Diamond Walnut recipe brochure – the other is the Walnut-Choc-Banana Biscuits I’ve posted previously.  The Diamond people would probably be somewhat disappointed, but I shifted to making these squares with pecans some time ago, and that’s now our official recipe.

IMG_1357

This is a delicious, and very rich slice, somewhat reminiscent of pecan pie, but even stickier with the addition of beautiful poached dried apricots.  This is one of the recipes I made with the produce I showcased in last month’s In My Kitchen – it uses the wonderful Australian dried apricots and pecans I bought then, and given these are the key ingredients, it’s worth using the best you can find!  I usually make these at Christmas as they are so luxurious, but they could obviously be made at any time of year.

chop pecans
cut up apricots
mix filling together

The amounts pictured here are for a double batch (‘cause it was Christmas!), but the recipe below is for a single batch which bakes in a 20cm square pan.  While it keeps well for several days at room temperature, I actually froze half this batch, and it defrosts with no problems.

IMG_1361

Pecan-apricot squares

Adapted from a recipe in a Diamond Walnuts recipe brochure

Base

  • 115g soft butter
  • 50g sugar
  • 125g plain flour

Filling

  • 45g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 200g brown sugar
  • 2 eggs
  • 1 1/2 c pecans
  • 150g (1 c) dried apricots
  • 1 tsp vanilla

Preheat oven to 180C.  For the base, cream the butter and sugar, and mix in the flour until smooth.  Spread over the base, and about 2cm up the sides of a square 20cm lined tin.  Bake the base for 15-20 min until light brown.

For the filling, barely cover the apricots in water in a small saucepan, and simmer until tender and the water is absorbed.  Leave to cool.  Whisk together the flour, baking powder, salt and sugar in a bowl, and stir in the eggs.  Chop the pecans and apricots, and stir into the mixture with the vanilla.

Pour the filling over the base, and bake for 30-35 min until golden.  Cool in the pan on a rack, and cut into squares when cold.

Makes approximately 25 squares.