After Squares crispy choco-nuts , I continue the series of squares with a recipe just as good but more fruity with dried apricots. What wait until the arrival of the season "real" apricots (because for me the dried apricots, well, it's not real apricots ...).
Like previous squares, this recipe is from the book "Gourmet Square" published by Marabout.
crisp apricot-coconut squares
Ingredients:
Responsible:
- 90 g margarine or butter (I have put that 70 g)
- 150 g flour
- 75 g caster sugar
Apricot Filling:
- 250 g chopped dried apricots (cut into thin strips for me)
- 250 ml of water
- 55 g caster sugar
- 1 teaspoon lemon juice (not in the original recipe)
Topping Coconut:
- 90 g melted butter (for me only 70 g)
- 45 g of grated coconut (I used 2 times)
- 75 g flour
- 110 g brown sugar Preheat
the oven thermostat. 6 (180 ° C).
Butter or line with parchment paper square or rectangular pan.
the butter, flour and sugar with a spatula.
Garnish the bottom of the mold with this mixture.
Bake for about 20 minutes, the cake should be golden.
Meanwhile, prepare the apricot garnirure: In a saucepan, simmer over low heat for 10-15 minutes chopped apricots, water and sugar, stirring occasionally. Remove from heat when the mixture has thickened.
Pour this mixture over the bottom already cooked.
Prepare the coconut filling: Mix the ingredients well and knead with your hands ptites until a sandy texture.
Sprinkle this "sand" on the apricot filling.
Bake for 20 minutes, the cake should be golden.
Let cool before cutting into squares.
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