I had bag of luscious apricots in my veg box and I didn’t quite know what to do with them. Apricots are something I would order in a restaurant or buy in a jam, but not something I would normally buy a bag of. I decided to try half this recipe from smitten kitchen, being a single soul. It is absolutely gorgeous. I deeply regret not making a giant pan. It calls for an egg and butter. I think it would be fine with non-dairy butter, but I don’t know how the chemistry works with a frangipane to know what role the egg plays, so I can’t really suggest a substitute here. It would probably be fine with any stone fruit or almonds, but it is absolutely gorgeous with apricots and pistachios. Here is the link to the recipe:

apricot pistachio squares