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Apricot Shortbread Bars Recipe

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★★★★★

4.7 from 328 reviews

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.

Ingredients

Scale

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

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