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  • Southern Cast Iron

    weeknight baking

    Mar 19, 2019 5 minutes
    PHOTOGRAPHY BY WILLIAM DICKEY
    RECIPE DEVELOPMENT AND FOOD STYLING BY LAURA CRANDALL

    cover recipe

    Apricot Shortbread Bars

    Makes 9

    Would you believe us if we told you something so pretty is actually doable on a weeknight? A rich shortbread serves as the base for a rum-spiked apricot filling that’s double the fun, apricot style.

    ⅔ cup (150 grams) unsalted butter, softened
    ⅔ cup (80 grams) confectioners’ sugar
    1 large egg yolk (19 grams)
    ½ teaspoon (3 grams) vanilla bean paste
    1½ cups (188 grams) all-purpose flour
    ¼ cup (24 grams) almond flour
    ½ teaspoon (1.5 grams) kosher salt
    1 (8.2-ounce) jar (235 grams) apricot spread*
    ⅔ cup (107 grams) sliced fresh apricots
    1 tablespoon (15 grams) spiced rum

    In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium-low speed until smooth, about 1 minute. Add confectioners’ sugar, and beat until smooth, about 1

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