Apricot Bars – by celebrity pastry chef Marisa Churchill


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Apricot Bars.

Hello there MYLIFE readers! This is Marisa Churchill for Food Inspiration

This healthy dessert is very good for kids, to get together at the office, for snack, or after the gym.

Apricots are very nutritious and contain natural sweeteners.

Also you can keep apricot bars for weeks in the freezer, so anytime you can have a very healthy dessert.

Produces 16 servings
Each serving: 210 calories, 4 g fat

Ingredients

2 cups dried apricots
1 cup apricot jam
1 tsp lemon juice
1 cup flour, all-purpose
¾ cup brown sugar
½ cup oat
1 tsp lemon zest
¼ tsp cinnamon
¼ tsp powdered ginger
¼ tsp salt
½ cup Philadelphia light, cold and in small pieces
¼ cup butter, cold and in small pieces

Directions

Preheat the oven to 175C with the rack in the middle level.

Grease a baking pan, square with about 22 points region.

Cut the dried apricots into pieces, and put them in a pot with 2/3 cup water.

Boil apricots on medium heat for about 5 minutes or so to absorb more water.

Remove the saucepan from the heat and stir in the marmalade and lemon juice. Leave the pan aside.

In a bowl, mix flour, brown sugar, oat, lemon zest, cinnamon, ginger, and salt.

Add the butter and Philadelphia light pieces into the flour mixture.

Use a fork or a mixer, to mixture until the butter and Philadelphia become small pieces as peas, and the texture of the mixture is as gravel.

Set aside 1 cup and two tablespoons of the mixture to the shed at the end on the cake.

Mix the remaining mixture with one tablespoon cold water for a minute or up to form a ball of dough.

Push the dough ball into the pan evenly with your hands up to cover bottom of pan.

If the dough sticks to hands, you can cover with cling film to prevent sticking when pressed.

Remove the film before bake the dough.

Time to Bake

Bake the crust (dough) for 20 minutes, until it is cooked but before it browns.

Immediately pour the mixture over the apricots with the crust, using a server or spoon Brush the mixture evenly.

Pour evenly, the remainder cup dough pieces on the mixture apricots.

Place the pan in the oven and bake for another 30-35 minutes, until the top of the pastry is golden.

Pull the pan from the oven and leave it out for a few hours or until cool before you cut it.

Cut into 4 equal strips in one direction and then another 4 lanes in another direction, so as to generate 16 pieces.

We keep leftovers, wrapped in film, up to 5 days or three weeks in the freezer.

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