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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.

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 (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

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