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1
FOR THE FILLING: In a saucepan, put apricots in cold water & simmer gently until fruit is soft, about 30 minutes, then drain.
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2
In a food processor or blender, puree the apricots, then return the puree to the saucepan, add the brown sugar & cook until puree is very thick, about 8-10 minutes.
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3
Remove puree from heat, then add raisins & nuts, & set aside to cool.
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4
FOR THE DOUGH: While the puree is cooling, in a medium bowl, whisk together the flour, baking powder & salt, then cut in the butter & shortening until pea-size pieces form.
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5
Add just enough ice water, 1 tablespoon at a time, to make the flour stick together, then shape into a flattened ball, wrap in plastic & refrigerate for 30 minutes.
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6
When the dough is ready, preheat the oven to 400 degrees F, then cut the flattened ball in half & roll one of the halves out on a GREASED baking sheet.
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7
Spread the fruit mixture on top, ALMOST to the edge.
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8
Roll out the second half of the dough large enough to cover the fruit mixture, then place it on top, before pressing the edges together all around to seal.
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9
In a small container, whisk together the 1/3 cup of sugar & 1/2 teaspoon of cinnamon, then sprinkle that on top of the prepared pastry. Finally, with the blunt edge of a table knife, mark the pastry into small squares & prick each square with a fork ~ There should be about 30 small squares marked off.
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10
Bake about 20 minutes, or until pastry is lightly browned, then cool & cut into the marked squares.
