Apricot Frangipane Bars

Apricot Filling:
2 1/2 cups water
2 cups (12 ounces) dried apricots
3/4 cup sugar

Crust:
2 1/4 cups flour
1/4 cup sugar
1/8 teaspoon salt
1/2 cup chilled butter, cut up
1/4 cup vegetable shortening
3 to 4 Tablespoons ice water

Almond Topping:
1 cup sugar
1 tube (7 ounce) or 1 can (8 ounce) almond paste
3/4 cup butter, softened
4 large eggs
1/2 cup flour
1 teaspoon vanilla
1/2 teaspoon almond extract
1/8 teaspoon salt
Confectioners sugar

Apricot Filling:
Bring all ingredients to boil in small saucepan. Reduce heat and simmer
until tender, about 20 minutes. Remove from heat and mash with fork until
smooth. Cool completely.

Crust:
Meanwhile, preheat oven to 400 degrees F. Combine flour, sugar and salt in
medium bowl. With pastry blender or 2 knives, cut in butter and shortening
until mixture resembles coarse crumbs. Sprinkle with water, 1 Tablespoon
at a time, tossing with fork until mixture is moist enough to hold
together. Roll pastry into 15 1/2 x 10 1/2 inch rectangle and place in
same -size jelly-roll pan. Bake 15 to 17 minutes, until golden brown. Cool
on wire rack.

Almond Topping:
Beat sugar, almond paste and butter in bowl until light and fluffy. Add
eggs one at a time, beating well after each addition. Beat in flour,
vanilla, almond extract and salt until smooth.
Reduce oven temperature to 350 degrees F. Spread apricot filling evenly
over baked crust. Top evenly with almond mixture. Bake 30 to 35 minutes,
until baked through. Cool completely in pan. Cut into 3x1" bars. Sprinkle
with confectioners sugar.

Source: Ladies' Home Journal

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