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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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Cooking time includes cooling Ingredients:
1 cup unsalted butter, cold and cut into pieces |
2 cups flour |
1/3 cup sugar |
1/4 cup brown sugar |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 egg yolk |
1 teaspoon vanilla extract |
3/4 cup apricot jam or 3/4 cup apricot preserves |
1 teaspoon fresh ginger, grated |
Directions:
1. Heat oven to 375°F Coat an 8-inch square baking dish with 1 tablespoon of the butter.
2. In a food processor, pulse to combine the flour, sugars, baking powder and salt. Add the remaining butter and pulse until crumbly. Add the egg yolk and vanilla, and pulse to have it come together.
3. Transfer 1/2 cup of the dough to a small bowl, cover with plastic wrap and refrigerate. Use you fingers to press the remaining dough evenly into the baking dish, pushing it 1/4 up the sides.
4. Combine the jam and ginger in a small bowl. Spread the mixture evenly over the crust. Crumble the remaining refrigerated dough over the top.
5. Bake until golden brown, about 35 minutes. Cool on a wire rack for 20 minutes before cutting.
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