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Apricot Shortbread Bars Recipe

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★★★★★

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.

Ingredients

Scale

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

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