Summer is the perfect time to celebrate all the mouthwatering fresh summer fruit and bake some delicious apricot squares. If you are feeling extra fancy, you can make some cinnamon candied pistachios to go with it or add some vanilla or cinnamon ice cream on top.

This easy, from-scratch apricot squares recipe has a soft, moist crumb topped with juicy, slightly tart apricots. A sweet apricot jam glaze gives them a glossy finish, and the candied and warm cinnamon flavoured pistachios add a great crunch.

The candied pistachios are to die for on their own and a cute gift for every pistachio lover, but also a great addition to top off these fresh apricot squares and give them an extra little bit of sweetness in case your apricots are a bit too tart.

Make these squares for your next party, picnic or enjoy a piece with your favourite cold drink this summer!

TIPS TO MAKE THE PERFECT FRESH APRICOT SQUARES WITH CANDIED PISTACHIOS

Use a kitchen scale if you can to weigh your ingredients rather than measuring them in cups. This will ensure accurate ingredients and result in great apricot squares.

Bring your butter and eggs to room temperature before you start baking. If they are too cold you won’t be able to cream them sufficiently and will end up with dense squares.

Make sure to cream the butter and sugar long enough to achieve a nice spongy and airy cake. It should take at least 3-4 minutes on medium speed to get it to a pale yellow, light and fluffy consistency.

Sift the all-purpose flour through a fine mesh strainer and don’t skip this step! You don’t want to get any dense floury spots in your apricot squares.

Don’t leave your pan with the pistachios unattended and keep constantly stirring them to avoid them from burning. Don’t let them get too dark or they will turn out burned and bitter!

Once you pour out the candied pistachios on a baking sheet don’t touch the very hot pistachios until they have cooled down to avoid burning your fingers.

To easily clean the sugary pan and wooden spoon simply soak them in water right away.

INGREDIENTS

Fresh apricots - these squares will work with fresh ripe or slightly unripe fruit.

Butter - Use unsalted butter instead of salted butter for this recipe.

Sugar - You can use granulated sugar or raw sugar to make the squares.

Flour - I like to use all-purpose flour or white spelt flour for this recipe.

Vanilla sugar - If you can’t find Vanilla sugar make your own HOMEMADE VANILLA SUGAR or substitute with pure vanilla extract.

Apricot jam - You can use apricot or peach jam to top off your squares. If you don’t have any jam on hand or want to keep it simple but still want to add some extra sweetness to your tart apricots, just dust them with icing sugar.

Pistachios - use shelled and unsalted pistachios for this recipe.

The full ingredient list with exact measurements can be found in the recipe card below.

MATERIALS YOU WILL NEED

2 baking sheets (12”x 8” inches)
parchment paper
small knife
hand or stand mixer
spatula
cooling wire rack
pan
wooden spoon
pastry brush

INSTRUCTIONS STEP BY STEP

Line two baking sheets with parchment paper and set aside.

Preheat the oven to 400°F (200°C).

Wash, halve and pit your apricots with a small sharp knife and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, add butter, sugar and vanilla sugar and cream until light and fluffy approximately 3-4 minutes on medium speed. If you use a stand mixer, make sure to scrape down the sides halfway in between.

Add the eggs one at a time. Beat on medium to high speed in between until they’re incorporated nicely.

Sift the flour and add it with the salt and baking powder to the mixer on low speed until well combined.

Transfer the dough onto your prepared baking sheet and smooth it out with a spatula.

Add the prepared apricot halves on top.

Bake your fresh apricot squares until golden brown for 30 min or until a skewer inserted in the centre comes out clean.

While your squares are baking you can prepare the candied pistachios by adding 200g of sugar and 100ml water to a pan and bring to a boil.

Add in one tbsp of vanilla sugar, the ground cinnamon and your pistachios.

Stir constantly with a wooden spoon on medium heat until the sugar is caramelized and sticks to the pistachios. Once the water is evaporated it will look like dry sugar and then it will slowly caramelize.

Spread onto your prepared baking sheet and don’t touch the hot pistachios until they are cooled down.

Once your apricot cake is baked, let it cool down completely on a cooling wire rack.

Add a tablespoon of boiling water to the apricot jam and stir until smooth. Glaze the apricot squares with the jam using a pastry brush.

Cut in squares, top with candied pistachios and enjoy!