-
1
Place 1-1/2 cups flour in large bowl.
-
2
Cut 3/4 cup butter into small cubes.
-
3
Add to flour with cream cheese; cut with pastry blender or 2 knives until mixture resembles coarse crumbs.
-
4
Shape dough into ball; cut in half.
-
5
Flatten each half into disk; wrap tightly with plastic wrap.
-
6
Refrigerate 1 hour.
-
7
Place 1 disk between 2 lightly floured sheets of parchment paper; roll into 11x8-inch rectangle.
-
8
Repeat with remaining dough, using 2 additional sheets of parchment paper.
-
9
Place dough rectangles, with long sides together, on work surface.
-
10
Discard top sheets of parchment paper.
-
11
Spray 15x10x3/4-inch pan with cooking spray; invert over dough.
-
12
Flip pan, holding pan and both pieces of dough together.
-
13
Remove and discard parchment paper.
-
14
Gently press dough onto bottom and up sides of pan, pinching seam together in centre to seal.
-
15
Heat oven to 400 degrees F. Drain apricots, reserving 1 cup syrup; place apricots in medium bowl.
-
16
Add tapioca, extract and reserved syrup; mix lightly.
-
17
Spoon into crust.
-
18
Combine sugar, nuts and remaining flour in medium bowl.
-
19
Cube remaining butter; cut into sugar mixture until mixture resembles coarse crumbs.
-
20
Sprinkle over apricot mixture.
-
21
Bake 40 min.
-
22
or until crust is lightly browned, and apricot mixture is hot and bubbly.
-
23
Cool before cutting into bars.
