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© Meredith Corporation. All rights reserved. Used with permission.
(About 30 diamonds)
Preheat oven to 375°F. Lightly grease an 11-by-7-inch baking pan. In a medium mixing bowl, combine 1 cup flour and salt. Cut in butter with a pastry fork until mixture is crumbly. Press onto the bottom of the prepared pan. Bake for 12 minutes.
Meanwhile, place apricots in enough water to cover in a small saucepan. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes; drain.
In a large mixing bowl, combine brown sugar and eggs. Stir in drained apricots, walnuts, coconut and vanilla. Add the remaining 2 tablespoons flour; stir until combined. Spread mixture evenly over crust.
Bake for 15 minutes more. Cool in the pan on a wire rack. Cut into diamonds.