- 8 tablespoons (1 stick) unsalted butter, cut into pieces, more for greasing pan
- 1 ⅓ cups all-purpose flour
- ¼ cup granulated sugar
- ½ pound pitted dates or dried apricots
- 2 eggs
- 1 cup light brown sugar
- Pinch salt
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (16 servings)
201 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 1 gram dietary fiber; 25 grams sugars; 2 grams protein; 38 milligrams cholesterol; 32 milligrams sodium
About 16 squares
- 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.