I love the cookbook Good to the Grain by Kim Boyce.
The cornflour crust tarts in this book, that I like to call summertime peach tarts, are some of my favourite things to eat.
This book really taught me how to bake with and appreicate the flavour of lots of different types of flours.
You are seriously limiting the flavour in your baking if you are only using all purpose white or whole wheat.
That said, we are going crazy over these bars.
We all love apricots but what really makes these special is the rich, buttery shortbread crust.
Now I'm sure you could use any flour in these but I would highly recommend making them exactly how Kim suggests.
Use rye flour.
My kids loved these.
You are going to want eat these for breakfast, snack and dessert.
(Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce)
For the crust:
1/2 cup rye flour
1 cup all-purpose flour
1/3 cup dark brown sugar
1/2 tsp kosher salt
4 oz (1 stick) unsalted butter, melted and cooled slightly
1 tsp vanilla extract
For the crumble topping:
1 cup oats
3 Tbsp dark brown sugar
1/4 cup plus 2 Tbsp rye flour or other whole-grain flour
1/4 cup all-purpose flour
3 Tbsp sugar
1 tsp kosher salt
3 oz (6 Tbsp) unsalted butter, melted and cooled
For the filling
1 1/2 cups apricot jam
Preheat oven to 275*. Butter the sides and bottom of a 9-inch springform pan.
To make the crust, whisk together the flours, brown sugar, and salt in a large bowl. Add the melted butter and vanilla and stir until thoroughly combined. Using your hands, press the dough evenly into the bottom of the buttered pan. Put the pan in the freezer for 30 minutes while you make the topping.
Add all of the crumble ingredients except the melted butter to a bowl and mix. Add the melted butter and stir with your hands, squeezing the dough as you mix to create small crumbly bits. Set aside.
Bake the frozen crust until golden and firm when touched, 50 to 55 minutes. Remove from the oven and increase the temperature to 350 degrees.
Spread the jam, fruit butter, or compote of your choice over the crust and top with the crumble, evenly sprinkling it over the surface. Bake for 50 to 55 minutes, until golden brown, rotating the pan halfway through for even baking.
When the pan is cool enough to handle but still warm, run a sharp knife around the edge of the crumble bars to loosen any fruit that may have stuck to the pan while baking and remove the ring. Once cool, cut into wedges.