Apricot Shortbread Bars Recipe

Introduction

Apricot Shortbread Bars combine a buttery, crumbly crust with a sweet-tart apricot filling for a delightful dessert. These bars are perfect for afternoon tea or a simple treat that’s easy to share and enjoy.

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 until the apricots are tender and the mixture thickens slightly. Stir in the fresh lemon juice, then set aside to cool.
2. Step 2: Preheat your oven to 375°F (190°C). Prepare a baking pan by lightly greasing it or lining it with parchment paper.
3. Step 3: In a large bowl, mix the flour, 1 cup 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.
4. Step 4: Add the lightly beaten egg to the crumb mixture and gently combine until the dough starts to come together. Optionally add 1 teaspoon of vanilla extract for extra flavor.
5. Step 5: Press about two-thirds of the dough evenly into the bottom of the prepared pan to form the base layer.
6. Step 6: Spread the cooled apricot filling evenly over the base layer.
7. Step 7: Crumble the remaining dough over the apricot layer to create a crumb topping.
8. Step 8: Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown.
9. Step 9: Allow the bars to cool completely in the pan before cutting into squares or bars for serving.

Tips & Variations

• For a softer filling, soak the dried apricots in warm water for 30 minutes before cooking.
• Add 1 teaspoon of vanilla extract to the dough for enhanced flavor.
• Swap dried apricots for other dried fruits like cherries or cranberries to change the flavor profile.
• Use a mix of whole wheat and all-purpose flour for a nuttier texture.
• Adjust the sugar in the filling based on how tart your dried apricots are.

Storage

Store cooled apricot shortbread bars in an airtight container at room temperature for up to 4 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 cold — the bars hold their texture well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apricots instead of dried apricots?

Fresh apricots contain more moisture, so they may alter the texture of the filling. If using fresh apricots, reduce added water when simmering and cook longer to achieve a firm jam-like consistency.

Do I need to chill the dough before baking?

Chilling is not necessary as the dough is pressed directly into the pan and baked immediately. Using cold butter helps achieve a crumbly texture without chilling.

Apricot Shortbread Bars Recipe

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4.4 from 120 reviews

These Apricot Shortbread Bars offer a delightful combination of buttery, crumbly shortbread layered with a sweet and tangy apricot filling made from dried apricots simmered with sugar and lemon juice. Perfect as a dessert or a sweet snack, these bars are easy to prepare and bake to golden perfection.

• Author: Mia
• 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

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 (for filling, adjust to taste)
• 2 tablespoons fresh lemon juice
• 1/2 to 3/4 cup water (for simmering apricots)

Instructions

1. Prepare Apricot Filling: In a saucepan, combine the roughly chopped dried apricots, granulated sugar, and enough water to cover the fruit partially (about 1/2 to 3/4 cup). Simmer gently over medium heat, stirring occasionally, until the apricots are tender and the mixture has thickened to a jam-like consistency, about 10-15 minutes. Stir in fresh lemon juice and remove from heat. Allow to cool completely.
2. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease or line a 9×13 inch baking pan with parchment paper to prevent sticking.
3. Make the 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 small pieces and use a pastry cutter or your fingers to blend it into the flour mixture until it resembles coarse crumbs. Add the lightly beaten egg and vanilla extract, mixing until the dough just comes together. Be careful not to overwork.
4. Assemble the Bars: Press about two-thirds of the dough evenly into the bottom of the prepared baking pan to form a firm base. Spread the cooled apricot filling evenly over this shortbread layer. Crumble the reserved one-third of dough over the apricot layer, covering it as much as possible.
5. Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the shortbread is cooked through.
6. Cool and Serve: Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack before cutting into squares or bars. This helps the filling set and prevents crumbling.

Notes

• Use cold butter for the shortbread dough to ensure a crumbly texture.
• Adjust sugar in the apricot filling according to the sweetness of your dried apricots.
• Letting the bars cool completely before cutting helps maintain clean edges.
• You can substitute dried apricots with other dried fruits like peaches or mangoes for variation.
• Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Apricot Shortbread Bars, Apricot Bars, Shortbread, Dessert Bars, Apricot Dessert, Baked Bars