My friend Tzipora called me one day and asked me if I could bake something for a fundraising party. These bars looked great on the Viennese table, and the flavors of ginger, lemon and apricots blended beautifully for an exotic and delicious taste. These freeze very well.
- 2 cups flour -
- 1⁄3 cup sugar -
- ¼ cup light brown sugar, lightly packed -
- 1 tsp baking powder -
- ¼ tsp kosher salt -
- 1 cup (2 sticks) unsalted chilled margarine or butter, cold and cut into pieces -
- 1 egg yolk -
- 1 tsp vanilla extract -
- Zest of one lemon -
- 1 cup apricot jam or preserves -
- 2 tsp fresh ginger, minced (or 1½ tsp ground ginger) -
1. Preheat oven to 375°F. Lightly grease an 9-inch round tart pan with a removable bottom with I teaspoon margarine or butter.
2. In a food processor fitted with the steel blade, combine flour, both sugars, baking powder and salt. Pulse briefly to combine. Add margarine or butter and pulse until crumbly. Add egg yolk and vanilla and pulse just until mixture comes together, but is still crumbly. Do not overprocess.
3. Set aside half the dough in a small bowl and mix in the lemon zest. Cover with plastic wrap and refrigerate.
4. Press the remaining dough evenly onto the bottom of the pan, bringing it up the sides ¼ of an inch all the way around.
5. Mix the apricot preserves with the ginger in a small bowl. Spread evenly over the dough.
6. Sprinkle the reserved refrigerated dough crumbles evenly over the crust. Bake until golden, about 35 to 40 minutes. Cool completely before cutting into wedges.
NOTE: If you do not have the required tart pan, use a 9-inch round foil pan instead.