Ingredients

• 1 ½ sticks (12 tablespoons / 169g) unsalted butter, room temperature
• 1/2 cup (103g) sugar
• 1/3 cup (63g) light brown sugar
• 1/8 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 cups (280g) all-purpose flour
• 1 tablespoon pistachios, finely chopped
• 10 apricots, pitted and quartered (about 1 ½ lbs / 681g)
• 3 tablespoons sugar, plus more for sprinkling
• 1 tablespoon cornstarch
• Squeeze of fresh lemon juice
• 1/2 vanilla bean, split and seeds scraped

Steps

1. Preheat the oven to 375F (190C). Line an 8-by-8-inch square baking pan with parchment paper and lightly spray with nonstick cooking oil spray.
2. Combine butter, sugars, salt, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes until light and fluffy. Scrape down the bowl. Add the flour and mix until incorporated and dough becomes sandy in texture.
3. Transfer one third of the dough into a clean bowl and press into small clumps. Freeze.
4. Press the remaining dough evenly over the bottom of the prepared baking pan. Prick with a fork. Bake for 18 minutes or until golden brown. Cool on a rack.
5. In a large bowl, combine apricots, sugar, cornstarch, lemon juice, and vanilla bean seeds. Spread over the crust.
6. Crumble the reserved dough over the filling. Sprinkle with more sugar and pistachios.
7. Bake for 55-60 minutes or until apricot filling is bubbling and crust is golden. Cool completely.
8. Cut into squares and serve.