Makes 36 squares
1 stick unsalted butter, cut into 6 pieces
1 cup unbleached all-purpose flour
1/4 cup confectioner's sugar
pinch of salt
2/3 cup dried apricot halves, soaked in water and drained
zest of 1 lemon, removed with a vegetable peeler
1 cup sugar
2 large eggs
1/4 cup lemon juice
1/2 tsp. double-acting baking powder
1/8 tsp. salt
Preheat the oven to 350, and adjust the rack to the middle level.
In a cuisinart, combine the butter, flour, confectioner's sugar, and salt and pulse until the mixture is uniformly moist. It may form a ball but this is not necessary. Do not overprocess it.
Press the mixture into the bottom of a 9" square baking pan and bake it for 15 minutes.
Pulse together the apricots, lemon zest, and sugar in the cuisinart until the apricots are finely chopped; reserve the mixture.
Process the eggs in the cuisinart for about 10 seconds, until they are light.
Add the chopped apricots and the remaining ingredients and combine by pulsing about 6 times.
Pour the mixture over the crust and bake for 25 minutes, or until it is well browned around the edges.
Let it cool and cut it into 1-1/2" squares.