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Getting each part of a pie perfect can be difficult. But it is easier to make bars, such as these raspberry apricot ones, and still get all the great fruit taste. Bill Hogan / Chicago Tribune

EASIER THAN PIE: Raspberry apricot bars recipe

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features Duluth,Minnesota 55802
Duluth News Tribune
EASIER THAN PIE: Raspberry apricot bars recipe
Duluth Minnesota 424 W. First St. 55802

Pie can be scary. I made this unhappy discovery at age 2, standing unsteady and tear-streaked in the family VW bus. I had pie in hand, fierce resistance on face. No way.

The problem was this: too much middle. The crust looked safe, but underneath lurked a sinkhole of goo. Scary.

Making pie can be scary too. It takes practice to get the fruit to set neither runny nor gummy and the pastry to bake up both flaky and reliable. My first pie — cracked, craggy, congealed — lives on in family lore. Not the good kind of lore.

Which might be why the fruit bar is such a pleasure. It’s like pie, but simpler, smaller and sturdier. Plus the low-lying bar has an admirable outer-to-inner ratio: about 1:1. Leaving nothing to pout about.

RASPBERRY APRICOT BARS Prep: 20 minutes / Bake: 1 hour / Makes: 24 bars

Middle: 2 cups raspberries

1/3 cup sugar

3 cups cubed apricots (about 6 apricots)

Top: 6 tablespoons unsalted butter

1 cup pecan halves

1/4 teaspoon kosher salt

1/8 teaspoon freshly grated nutmeg

1/2 cup sugar

1/2 cup flour

Bottom: 1 1/2 cups flour

1/2 cup sugar

1/4 teaspoon fine salt

12 tablespoons (1 1/2 sticks) unsalted butter, cut up

1. Mash: To make middle, sprinkle raspberries with sugar. Mash with a fork (don’t worry if raspberries are reduced to slush). Stir in apricots. Set aside.

2. Toast: To make top, melt butter in a medium saucepan set over medium heat. Add pecans, salt and nutmeg and cook, stirring, until butter is speckled brown, about 5 minutes. Pull pan off heat. Stir in sugar, then flour. Chill.

3. Pulse: To make bottom, measure flour, sugar and salt into the food processor. Buzz once to mix. Add butter and pulse to big clumps.

4. Bake: Butter a 13-by-9-by-2 baking pan. Line with parchment paper, leaving some overhang. Dump in clumps. Pat pastry across bottom of pan. Poke several times with a fork. Slide into the lower third of a 375-degree oven and bake until pastry is lightly golden, about 20 minutes.

5. Brown: Spread fruit over pastry. Sprinkle on chilled top — fruit will not be fully covered. Return pan to oven and bake until fruit is bubbly and top is browned, about 40 minutes. Cool completely. Grasp the parchment overhang and lift out the whole contraption; slice into 24 bars.