Apricot Custard Bars
Pair these Apricot Custard bars with Ferrari-Carano’s Eldorado Gold for a simple and delicious dessert.
By Casey Stone, Pastry Chef, John Ash & Co.
Mix crust ingredients and spread on bottom of a 9x13 inch pan that has been lined with foil. Bake in a preheated 350 degree oven for 10 minutes.
Heat apricots with Eldorado Gold and orange juice in a microwaveable bowl for 30 seconds, let sit.
Mix eggs with sugar. Add in flour, butter, vanilla, lemon juice, salt and buttermilk.
Drain apricots and save liquid for another use. Spread apricots over crust, pour filling over and bake for 30-35 minutes until set.