Pistachio frangipane and apricots are a heavenly combination in these luscious apricot pistachio bars.
Apricot Pistachio Bars

If I haven’t yet convinced you to love on apricots this summer…

…third time’s a charm?!?

Apricot Pistachio Bars

But seriously.


Apricot Pistachio Bars

I mean…pistachio frangipane.

Need I say more?

Apricot Pistachio Bars

So, I acknowledge that there have been a lot of desserts around here lately, but I am zero percent sorry about it.

Apricot Pistachio Bars

Maybe I’m eating my feelings at having another stretch of night shifts starting yesterday (<– ugh).

Maybe summer fruit just has me all warm and fuzzy and inspired inside.

Maybe I just love dessert. (<– YASSSSS.)

Whatever the reason is, it is cause for rejoicing.

Apricot Pistachio Bars

Especially when layers of buttery shortbread

+ nutty sweet buttery pistachio

+ sweet tart caramelly apricot are involved.

Honestly, I couldn’t even be apologetic about that if I wanted to.

Apricot Pistachio Bars

Mostly because I’d be too busy stuffing my face.

You will be too.

Apricot Pistachio Bars
Pistachio frangipane and apricots are a heavenly combination in these luscious apricot pistachio bars.
Yield: 16 bars
For the crust
  • 1 cup all purpose flour
  • ¼ tsp kosher salt
  • ¼ cup sugar
  • ½ cup unsalted butter
For the filling
  • ¾ cup shelled unsalted pistachios
  • 1 tbsp all purpose flour
  • few pinches of sea salt
  • 6 tbsp sugar
  • 5 tbsp unsalted butter
  • 1 large egg
  • ¼ tsp almond extract
  • 1 lb ripe firm apricots
  • powdered sugar, to finish
  1. Heat oven to 350F. Line an 8x8-inch baking pan with parchment paper so that the sides hang over the edges of the pan (it will make it easier to lift out the bars once they are done cooking).
  2. For the crust, combine the flour, salt, and sugar in the bowl of a food processor. Cut the butter into chunks and add it to the food processor. Run the food processor until the mixture forms large chunks, about 1 minute. Transfer to the baking pan and press into the bottom of the pan and ¼-inch up the sides. Bake for 15 minutes, or until just golden. Transfer to a cooling rack and cool to room temperature.
  3. For the filling, place the pistachios, flour, sugar, and salt in the food processor bowl (no need to clean it in-between). Cut the butter into chunks and add it to the bowl. Again, run the machine until smooth and no visible butter chunks remain. Add in the almond extract and eggs. Run again until just combined.
  4. Spread the filling over the cooled crust. Cut the apricots in half and remove the pits. Slice and place on top of the filling, pressing them in slightly to stick.
  5. Place in the oven and bake for 60 minutes, or until a toothpick inserted comes out clean. Let cool completely in the pan.
  6. Cut into squares and dust with powdered sugar before serving.
Recipe from Smitten Kitchen


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3 Responses to Apricot Pistachio Bars

  1. Kate says:

    I still feel like the texture of the cooked apricots isn’t my thing. But adding some pureed into the cake? Yum!

  2. Lori Rice says:

    These are stunning! Such a great combo, too.

  3. Zainab says:

    I am sold with all the apricot recipes! And the sound of pistachio frangipane is just delightful.

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