Apricot Shortbread Bars Recipe

Introduction

Apricot Shortbread Bars combine a buttery, crumbly base with a sweet and tangy apricot filling for a delightful treat. These bars are perfect for dessert or a special snack, offering a lovely balance of textures and flavors.

Ingredients

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups unsalted butter (cold)
• 1 large egg (lightly beaten)
• 2 cups dried apricots (roughly chopped)
• 1/2 cup granulated sugar (for filling, adjust to taste)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a saucepan, combine the chopped dried apricots with enough water to cover them and 1/2 cup granulated sugar. Simmer gently until the apricots are tender and the mixture thickens, about 10-15 minutes. Stir in the fresh lemon juice, then remove from heat and let cool completely.
2. Step 2: Preheat your oven to 375°F (190°C). Prepare a baking pan by greasing it or lining it with parchment paper.
3. Step 3: In a large bowl, mix together the flour, 1 cup sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Step 4: Add the beaten egg and vanilla extract to the crumb mixture and combine gently until a dough forms. Reserve about one-third of the dough for the topping.
5. Step 5: Press the remaining dough evenly into the prepared baking pan to form the base layer.
6. Step 6: Spread the cooled apricot filling evenly over the dough base.
7. Step 7: Crumble the reserved dough over the apricot layer to create a crumb topping.
8. Step 8: Bake for 30-35 minutes or until the top is golden brown and set. Allow bars to cool completely in the pan before cutting into squares.

Tips & Variations

• For a zestier filling, add a teaspoon of grated orange zest to the apricot mixture.
• Swap dried apricots for dried peaches or nectarines for a different fruit twist.
• Make sure the butter is very cold to achieve a tender, crumbly shortbread texture.
• If the dough feels too sticky, chill it briefly before pressing into the pan.

Storage

Store the apricot shortbread bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in a low oven or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apricots instead of dried?

Fresh apricots contain more moisture, which could affect the filling’s consistency. If using fresh, reduce any added water and cook them down until they thicken nicely.

Do I need to line the baking pan?

Lining the pan with parchment paper makes it easier to remove the bars and achieve clean cuts, but greasing the pan well also works.

Apricot Shortbread Bars Recipe

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5 from 68 reviews

These Apricot Shortbread Bars combine a buttery, crumbly shortbread crust with a tangy and sweet apricot filling for a delightful treat. Featuring a tender texture and rich flavor, the bars are perfect for dessert or a sweet snack.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Shortbread Dough

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups unsalted butter (cold)
• 1 large egg (lightly beaten)
• 1 teaspoon vanilla extract

Apricot Filling

• 2 cups dried apricots (roughly chopped)
• 1/2 cup granulated sugar (adjust to taste)
• 2 tablespoons fresh lemon juice
• 1/3 to 1/2 cup water (for simmering)

Instructions

1. Prepare Apricot Filling: In a saucepan, combine the roughly chopped dried apricots with water and 1/2 cup granulated sugar. Simmer over medium heat, stirring occasionally, until the apricots become tender and the mixture thickens into a jam-like consistency. Stir in the fresh lemon juice to add brightness and balance the sweetness. Remove from heat and allow the filling to cool completely.
2. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease or line a baking pan (approximately 9×13 inches) with parchment paper for easy removal of the bars.
3. Make Shortbread Dough: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Cut the cold unsalted butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Then, stir in the lightly beaten egg and vanilla extract to form a dough. It may be slightly crumbly but should hold together when pressed.
4. Assemble Bars: Press about two-thirds of the shortbread dough evenly into the bottom of the prepared baking pan to form a crust. Spread the cooled apricot filling evenly over the crust. Crumble the remaining reserved dough over the top of the apricot layer, distributing it evenly to create a crumbly topping.
5. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and the apricot filling is bubbly around the edges.
6. Cool and Serve: Remove from the oven and allow the bars to cool completely in the pan to set properly. Once cooled, cut into squares or bars and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for longer freshness.

Notes

• Use cold butter to ensure the shortbread dough stays crumbly and tender.
• Adjust the sugar in the apricot filling based on the sweetness of your dried apricots.
• For easier cutting, refrigerate the bars for an hour before slicing.
• These bars can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
• If you prefer a smoother filling, pulse the cooked apricot mixture in a blender before cooling.

Keywords: apricot bars, shortbread bars, apricot dessert, crumbly shortbread, fruit bars