Apricot Meringue Nut Bars Recipes

Steps:

• 1. Preheat oven to 350^. Crust: Blend shortening and extracts in medium bowl. Add sugar while gradually beating. Beat in egg. Blend in flour and salt. Spread this dough evenly in an ungreased 11x7-inch pan. Bake 20 minutes.
• 2. Remove from oven. Spread preserves over baked layer. Bake 5 minutes. Remove from oven and cool on a wire rack while making topping.
• 3. Topping: Beat egg whites and salt until stiff,peaks form ,but not dry. Add sugar gradually while beating. Fold in pecans. Spread topping carefully and evenly over preserves. Bake 15-20 minutes or until topping is golden brown. Cool before cutting into bars or squares or triangles.

Steps:

• In a large bowl, combine flour and 1/2 cup sugar.
• Cut in butter until crumbly.
• Add egg yolks and vanilla; mix well.
• Press into a greased 15 in x 10 in x 1 in baking pan.
• Bate at 350°F for 12 to 15 minutes or until lightly browned.
• Spread apricot filling over crust.
• In a small mixing bowl, beat the egg whites until soft peaks form.
• Gradually beat in the remaining sugar, 1 Tbsp at a time on high until stiff peaks form and sugar is dissolved.
• Spread over apricot layer.
• Sprinkle with pecans.
• Bake for 25-30 minutes or until lightly browned.
• Cool on a wire rack.
• Cut into bars.
• Refrigerate leftovers.

Steps:

• 1. Cream together 1/2 cup butter and 1/4 cup sugar. Add 1 egg and 1/2 teaspoon vanilla. Mix together dry ingredients and add to creamed mixture.
• 2. Pat dough into 9" x 13" pan. Cover with apricot jam.
• 3. Beat in a bowl egg whites until stiff but not dry. Gradually add, and continuing to beat,1/2 cup sugar. When mixture stands in peaks, fold in 1/2 cup pecans. Spread over jam.
• 4. Bake 35 minutes. Cool before cutting.

Steps:

• Preheat oven to 350°F. Butter bottom of 13 x 9 x 2-inch baking pan. Combine nuts, 1 cup sugar and cinnamon in processor; blend until nuts are finely ground.
• Combine 1/2 cup sugar, flour, butter, egg yolks, vanilla and salt in processor; blend just until combined. Spread dough over bottom of prepared pan. Bake until golden, about 15 minutes. Cool 10 minutes. Maintain oven temperature.
• Spread preserves over crust. Beat whites in medium bowl until stiff but not dry. Fold in nut mixture. Spread nut meringue over preserves layer. Bake until meringue is firm to touch, about 25 minutes. Cool completely. Cut into squares.

Steps:

• To make pastry: Sift flour, add butter and mix like pie dough.
• Add egg yolks and then warmed milk/yeast mixture. Mix until dough pulls away from the bowl.
• Divide into 3 equal portions (eyeball it or if you are a perfectionist like me the balls will be about 12 oz. each!) Preheat oven to 350.
• Roll out one portion of dough (between sheets of parchment paper or greased/floured wax paper) into a rectangle to fit a 15x10x1-inch jellyroll pan. Remove dough from paper and press into the lightly greased pan.
• Combine nut filling ingredients. Reserve 1/4 cup for the topping. Sprinkle remaining nut filling onto the dough.
• Using the same method, roll out the 2nd portion of dough.
• Spread both cans of fruit over the 2nd layer of dough.
• Roll out 3rd portion of dough and place over the apricot filling. Bake at 350°F for 25 minutes. Meanwhile, make meringue by beating the 4 egg whites until stiff. Add sugar, beating until dissolved. When torte has baked 25 min, pull out and spread meringue over baked torte. Sprinkle with reserved nuts. Return to the oven for 10-20 minutes until lightly browned.
• Cut into diamond or square shapes when cooled. You can use other fruit fillings in place of the apricot.

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Butter a 9-inch square baking pan and line with 1 sheet of foil, leaving a 2-inch overhang on 2 opposite sides, then butter foil.
• Pulse flour, sugar, cinnamon, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks and vanilla and pulse just until clumps of dough form, about 30 seconds.
• Press three fourths of dough evenly onto bottom of pan, then spread with apricot preserves. Crumble remaining dough over preserves and sprinkle evenly with walnuts.
• Bake until top is golden brown and preserves are bubbling, 20 to 25 minutes. Cool in pan on a rack. Lift from pan by grasping both ends of foil. Cut into 32 bars and lift bars off foil with a spatula.