Apricot Shortbread Bars Recipe

Introduction

Apricot Shortbread Bars are a delightful combination of buttery, crumbly shortbread and sweet, tangy apricot filling. These bars make a perfect dessert or snack, offering a lovely balance of textures and flavors that friends and family will love.

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, simmer the chopped dried apricots with enough water and the 1/2 cup sugar until the apricots are tender. Stir in the fresh lemon juice, then remove from heat and let the mixture cool.
2. Step 2: Preheat your oven to 375°F (190°C) and prepare a baking pan by greasing it or lining it with parchment paper.
3. Step 3: In a large bowl, mix the flour, 1 cup sugar, baking powder, and salt. Cut in the cold unsalted butter until the mixture becomes crumbly.
4. Step 4: Combine the beaten egg with the crumbly mixture along with a splash of vanilla extract if desired, mixing until a dough forms.
5. Step 5: Press about two-thirds of the dough evenly into the bottom of the prepared pan to create the base layer.
6. Step 6: Spread the cooled apricot filling evenly over the dough base layer.
7. Step 7: Crumble the remaining dough mixture on top of the apricot filling to create a crumbly topping.
8. Step 8: Bake in the preheated oven for 30 to 35 minutes, or until the bars turn golden brown. Allow them to cool completely before cutting into bars.

Tips & Variations

• For extra flavor, add 1 teaspoon of vanilla extract or a pinch of cinnamon to the dough.
• Swap dried apricots with other dried fruits like cherries or peaches for a different twist.
• If you prefer a less sweet filling, reduce the sugar in the apricot mixture to taste.
• Chill the dough before pressing it into the pan to make handling easier and improve texture.

Storage

Store the 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 one week. They also freeze well; wrap individually or in portions and freeze for up to 3 months. To enjoy, thaw at room temperature and reheat briefly if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apricots instead of dried?

Fresh apricots contain more moisture, so you would need to cook them longer to reduce liquid and achieve a thicker filling. Dried apricots provide a better texture and concentrated flavor for the filling.

Is it necessary to chill the butter for the dough?

Yes, using cold butter helps achieve a crumbly texture in the shortbread, ensuring the bars stay tender rather than greasy or dense.

Apricot Shortbread Bars Recipe

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These Apricot Shortbread Bars blend a buttery, crumbly shortbread crust with a sweet and tangy apricot filling made from simmered dried apricots, sugar, and lemon juice. Baked to golden perfection, these bars offer a delightful dessert with a tender fruit layer and a crisp crumb topping—perfect for a sweet snack or dessert.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Crust and Topping

• 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
• 1/2 cup water (for simmering)

Instructions

1. Prepare the Apricot Filling: In a saucepan, combine the roughly chopped dried apricots, 1/2 cup sugar, and about 1/2 cup water. Simmer over medium heat, stirring occasionally, until the apricots become tender and begin to break down into a jam-like consistency. Stir in the fresh lemon juice to add brightness and balance the sweetness. Remove from heat and allow to cool completely.
2. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease or line a baking pan (approximately 9×13 inches) with parchment paper to prevent sticking and facilitate easy removal of the bars.
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 work it into the dry ingredients until the mixture is crumbly and resembles coarse meal. Add the lightly beaten egg and vanilla extract, stirring gently until the dough begins to come together; it may seem crumbly but should hold when pressed.
4. Assemble the Bars: Reserve about one-third of the shortbread dough for the topping. Press the remaining dough evenly into the prepared baking pan to form a firm base layer. Spread the cooled apricot filling evenly over the crust. Finally, crumble the reserved dough evenly over the apricot layer to create the crumb 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 filling is bubbly on the edges. Keep an eye to prevent over-browning.
6. Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, cut into bars and serve. These bars store well in an airtight container for several days.

Notes

• Adjust the amount of sugar in the apricot filling depending on the sweetness of your dried apricots.
• Ensure the butter is cold when cutting into the flour mixture to achieve a tender, crumbly shortbread texture.
• Use parchment paper in the pan for easier removal and cleaner cuts.
• These bars can be refrigerated for up to a week; bring to room temperature before serving for best texture.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Keywords: Apricot bars, shortbread bars, apricot dessert, crumb bars, baked fruit bars, American dessert, easy baking