New York Times Date or Apricot Squares

Time: About 1 hour

8 tablespoons (1 stick) unsalted butter, cut into pieces, more for
greasing
pan
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
1/2 pound pitted dates or dried apricots
2 eggs
1 cup light brown sugar
Pinch salt.

Heat oven to 350 degrees. Grease an 8-inch square baking pan (not
necessary with nonstick pan).
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.
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.
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.
Yield: About 16 squares.


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