Apricot Shortbread Bars Recipe

Introduction

These Apricot Shortbread Bars combine buttery, crumbly shortbread with a sweet and tangy apricot filling for a delightful treat. Perfect for afternoon tea or a simple dessert, they offer 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

Instructions

1. Step 1: In a saucepan, combine the chopped dried apricots with enough water to cover them and the 1/2 cup granulated sugar. Simmer gently, stirring occasionally, until the apricots are tender and the mixture thickens into a jam-like consistency. Stir in the fresh lemon juice and set aside to cool.
2. Step 2: Preheat your oven to 375°F (190°C). Prepare a baking pan by lightly greasing or lining it with parchment paper.
3. Step 3: In a large bowl, mix together the flour, granulated sugar, baking powder, and salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture becomes crumbly, with pea-sized pieces.
4. Step 4: Combine the crumbly mixture with the lightly beaten egg until it forms a dough. Reserve about one third of the dough for the topping.
5. Step 5: Press the remaining dough evenly into the bottom of the prepared pan to form the shortbread base.
6. Step 6: Spread the cooled apricot filling evenly over the dough base.
7. Step 7: Crumble the reserved dough over the apricot layer, covering it as much as possible.
8. Step 8: Bake in the preheated oven for 30 to 35 minutes, or until the topping is golden brown.
9. Step 9: Allow the bars to cool completely before cutting them into squares or rectangles.

Tips & Variations

• For a deeper flavor, try adding 1 teaspoon of vanilla extract to the dough mixture.
• Substitute fresh apricot preserves if dried apricots are not available.
• Sprinkle a little coarse sugar on top before baking for extra crunch.
• Use a mix of dried fruits like cherries or cranberries along with apricots for a colorful twist.

Storage

Store the apricot shortbread bars in an airtight container at room temperature for up to 5 days. They can also be refrigerated for up to 1 week. To refresh, warm them slightly in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apricots instead of dried?

Fresh apricots can be used but will require cooking longer to reduce moisture and achieve the right consistency for the filling. Drying fresh apricots slightly or using preserves is often easier.

How can I make the bars more crumbly?

Use very cold butter and avoid overworking the dough. Cutting the butter into the flour mixture until pea-sized pieces remain helps create a tender, crumbly texture.

Apricot Shortbread Bars Recipe

Print Recipe

★★★★★

4.8 from 69 reviews

Delight in these homemade Apricot Shortbread Bars, featuring a buttery shortbread crust layered with a sweet and tangy dried apricot filling. With a perfectly crumbly texture and bright citrus notes, they make an irresistible treat for any occasion.

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

Ingredients

Scale 1x2x3x

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 (for filling, adjust to taste)
• 2 tablespoons fresh lemon juice
• 1/2 cup water (for simmering apricots)

Instructions

1. Simmer Apricots: In a saucepan, combine the chopped dried apricots, 1/2 cup sugar, and 1/2 cup water. Simmer on medium heat until the apricots become tender and the mixture thickens slightly, about 10-15 minutes. Stir in fresh lemon juice, then remove from heat and let cool completely.
2. Prepare Oven and Pan: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
3. Make the Dough: In a large mixing bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the lightly beaten egg and vanilla extract until the dough comes together but remains crumbly.
4. Assemble Bars: Reserve about one-third of the dough as topping. Press the remaining dough evenly into the prepared baking pan to form the base. Spread the cooled apricot filling evenly over the dough layer. Then crumble the reserved dough over the top to cover the filling.
5. Bake: Place the pan in the preheated oven and bake for 30-35 minutes until the top is golden brown and firm to the touch.
6. Cool and Serve: Remove from the oven and allow the bars to cool completely in the pan before cutting into squares. This helps the filling set and prevents the bars from falling apart.

Notes

• You can substitute fresh apricots if available; reduce the simmering time accordingly.
• Adjust the sugar in the filling to taste depending on the sweetness of the dried apricots.
• Store the bars in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
• For a nutty variation, sprinkle chopped almonds on top before baking.
• Ensure the butter is very cold before cutting it into the flour mixture for optimal crumbly texture.

Keywords: apricot shortbread bars, dried apricot bars, shortbread dessert, fruit bars, baked dessert