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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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/apricot-shortbread-bars-recipe/