APRICOT SQUARES - SÁRGABARACKOS PITE

Back to the summer that burned away and to the faithful tree that continued to give us her apricots. All our stone fruits were on the small side, but the apricot tree produced a large crop despite the elusive sun and the smoky haze. How can I describe the sky? It felt as if I was inside a Turner painting. That's it. We had a Turner Sun. The Thompson Valley had a rough summer, though not as rough as the fire ravaged parts of our beautiful province. Once again the skies are blue and the sun is shining. The tree is sleeping, the temperature is -7 Celsius. With thinking of the summer past… and with a sincere hope for the next I will  make these bars again perhaps with strawberries from California.  

APRICOT SQUARES

3 cups fresh apricots

5 egg whites

1 cup sugar 

3/4 cup butter

5 egg yolks 

2 tsp rum or rum extract 

1 1/4 cup flour 

icing sugar

• Line a 9X13 baking pan with parchment paper.
• Wash and drain the apricots.
• Remove peel and cut them in half, removing pits. Set them aside.
• Preheat the oven to 375F.
• Beat the egg whites until soft peaks form.
• Add 1/4 cup of the sugar and beat until stiff peaks form.
• Transfer beaten egg whites to another bowl and refrigerate.
• Beat the remaining sugar, butter and egg yolks and rum until very thick and fluffy.
• Reduce the speed and gradually add the flour.
• With a wooden spoon gently fold in the beaten egg whites.
• Spread the batter evenly in the prepared baking pan.
• Scatter the apricots over the batter with the pit sides up.  
• Bake in a preheated oven for 35 minutes.
• Sprinkle with icing sugar and serve.