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Ingredients
- 8tablespoons (1 stick) unsalted butter, cut into pieces, more for greasing pan
- 1⅓cups all-purpose flour
- ¼cup granulated sugar
- ½pound pitted dates or dried apricots
- 2eggs
- 1cup light brown sugar
- Pinch salt
Nutritional analysis per serving (16 servings)
177 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 2 grams protein; 22 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Grease an 8-inch square baking pan (not necessary with nonstick pan).
- Step 2
Combine butter, 1 cup flour and the granulated sugar in a food processor. Pulse until ingredients are pebbly and crumbly; mixture will be quite dry. Press into pan, and bake for 15 minutes or until shell is evenly cooked.
- Step 3
If fruit is very dry, stew it in water to cover in a small saucepan until soft, 5 to 10 minutes. Drain very well, then chop. Combine in a bowl with eggs, brown sugar, remaining flour and salt.
- Step 4
Remove pan from oven, and pour fruit batter over crust. Bake until lightly browned and firm on edges but still a little soft in middle, about 30 minutes. Cool, then cut into squares and serve. Store, covered and refrigerated, for up to 2 days.
Private Notes
Comments
Ridiculously easy to make and delicious. I used parchment paper rather than greasing the pan. I chopped the dates in the food processor, no need to clean it out after making the crust.
I liked them with dried figs -- they're excellent, like ideal Fig Newtons.
I goofed and added 1 1/3 cups flour to the crust. Used fresh California dates. Then I simplified by lining the pan with parchment instead of greasing. After making the crust in the processor, I used it to chop the dates, then added the rest of the fruit batter ingredients to the bowl and combined. Really great, even with too much flour.
So easy to make. I used California apricots because I find them more flavorful than the imported ones. The crust really needs a bit of salt. Do let them cool completely before cutting—the texture changes completely and for the better. I love desserts but still recommend cutting into smaller servings because yes they’re quite sweet. I’m going to try making this recipe using dried apples one day.
1 1/2 c flour, divided.
Delicious and so easy!!!!