Bars, FOR TWO OR JUST FOR YOU Bars, For One, For Two

Apricot Pistachio Frangipane Bars {For Two}

These frangipane bars are made with a great combination: apricot and pistachio!                                    Jump to Recipe

Frangipane Bars

During summer, fruits are the honour guests: we try (and have to!) to use them as much as we can and even if I am not a big fan, I am never disappointed when I work with fresh fruits. Everyone loves a fresh French Fraisier (‘fwesh fwensh fwaisier’, okay, now say it three times in a row 🙂 ) as a dessert or a birthday cake, a cobbler for breakfast or a scone with homemade jam.

However, I am fond of bars (later, after a scone!) and I am more of a no-bake-oaty-peanut buttery-syrupy bar kind of person. I also like to do a little baking from time to time –‘baking’ every day means doing less ‘baking’ goods (does it make sense?) and more no-bakes. Otherwise, the electricity bills will raise high and the mood will lower down low.

Apricot and Pistachio

I have always loved the apricot and pistachio combination. In my area, this combination is often offered in bakeries as a tart. Unfortunately, my expectations were high and results pretty disappointing. That’s why, from baking once a week, I began to ‘bake’ twice a week, and thrice and… Every day.

Maybe you know my Lemon Bars For Two, this recipe is based on the same principle:

For two bars

Kind of shortbread base

Filling to make during the base baking

Stored in the fridge and can be kept at least 3 days

Shortbread base

The base is not as traditional as it sounds and you may like the change: it’s made with ground almonds, oat, oat flour and flour. I find it more flavourful that way. There is only 20 g (1 tbsp +1 tsp) butter and I combined everything with…custard sauce! I tried it like ‘why not?’ I don’t want to throw even a few ml of custard sauce…And it turned out great. I was pleased to add something really light, because if I can cut the fat a little (even if there is not much already) for something as good or even better, I do! But you can use the yolk of the egg you are about to use in the filling 😉

Filling

I always loved the apricot-pistachio combination. And I am an absolute FAN of frangipane, when well made. And it can be difficult: sometimes frangipane is dry, sometimes you don’t have enough almond flavor. This filling is none of that. The filling is gooey, the almond flavor is there and pistachios add an amazing flavor and crunch. I just love these bars. I combine everything with a egg white, that way you have a macaroon-like feeling (yes, feeling).Granulated sugar instead of brown sugar allows the flavor to be focused on pistachios and I think everyone has already plenty of recipes in which brown sugar is a main ingredient. But feel free to try!

Apricots are of course important here: I put some in the pistachio filling AND on top of it. I really wanted the apricot to have a large seat in this recipe and not being left behind as a decoration. It gave a great taste and balance perfectly with the pistachios.

Don’t fear the baked bars, they worth a little baking, I do hope you’ll like them as much as I do.

Apricot and Pistachio

Apricot Pistachio Frangipane Bars {For Two}

These gooey bars are made with the perfect combination: apricot and pistachio. They are easy to make and perfect for one, two or three people!

Course Dessert, Snack
Prep Time 15 minutes
Cook Time 25 minutes
Chilling 15 minutes
Total Time 40 minutes
Servings 2
Calories 770 kcal
Author Bites Of Baking

Ingredients

For the base

  • 15 g oats 2 tbsp
  • 30 g oat flour 1/3 cup
  • 50 g flour 1/4 cup + 2 tbsp
  • 20 g unsalted butter 1 tbsp + 1 tsp
  • 20 ml custard sauce OR 1 egg yolk (you need the white for the filling) 2 tbsp or 1 egg yolk

For the filling

  • 100 g pistachios -or ground pistachios- 1 cup
  • 10 g butter -or oil- 2 tsp
  • 30 g ground almonds 1/3 cup
  • 30 g granulated sugar 2 tbsp + 1 tsp
  • 1/4 tsp vanilla extract
  • 1 egg white
  • 2 apricots roughly chopped

Instructions

  1. Preheat the oven at 350°F (180°C) and line the bottom and sides of a a 4” square springform pan (or equivalent) with parchment paper.

  2. For the base:

    In a medium bowl, with your hands or a pastry cutter/fork or a blender, mix the ingredients except custard sauce or egg yolk. 

  3. Then add the yolk or custard sauce and mix until a dough forms.

  4. Press the dough into the prepared pan and place the dough 15 min in the fridge.

  5. Bake for 10 min while you prepare the filling:

  6. In a blender, place the pistachios and mix until grounded. Add the butter or oil and mix until a thick paste forms (this can take several minutes). Scrape as needed.

  7. In a medium bowl, add the pistachio paste, ground almonds, granulated sugar and whisk just to combine.

  8. Add the vanilla extract and egg white and mix until well combined.

  9. Remove the base from the oven and pour half of the filling on it. 

  10. Place apricots pieces evenly and pour the second half of the filling. 

    Finish with the remaining apricot pieces.

  11. Bake for 12-15 minutes or until the filling seems barely set.

  12. Remove from the oven and let cool. 

    Put the bars in the fridge for 30 minutes or enjoy right away.

Recipe Notes

*These bars can EASILY be cut in 3 servings and you still have long and large bars.

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