Apricot Shortbread Bars Recipe
Introduction
Apricot Shortbread Bars combine a buttery, crumbly crust with a sweet and tangy apricot filling for a delightful treat. These bars are perfect for a snack, dessert, or sharing with friends and family.
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
- Step 1: In a saucepan, simmer the chopped dried apricots with a little water and the 1/2 cup sugar until the apricots are tender. Stir in the fresh lemon juice and allow the mixture to cool completely.
- Step 2: Preheat your oven to 375°F (190°C). Prepare a baking pan by greasing it or lining it with parchment paper.
- Step 3: In a large bowl, mix the flour, 1 cup sugar, baking powder, and salt. Cut in the cold butter until the mixture becomes crumbly. Then, combine this mixture with the lightly beaten egg.
- Step 4: Press about two-thirds of the dough evenly into the prepared pan to form the base. Spread the cooled apricot filling over this crust layer. Crumble the remaining dough evenly over the apricot filling to create the top layer.
- Step 5: Bake for 30 to 35 minutes or until the bars turn golden brown. Let them cool completely before cutting into bars to ensure clean slices.
Tips & Variations
- For extra flavor, add 1 teaspoon of vanilla extract or almond extract to the dough when combining the egg.
- If you prefer a smoother filling, pulse the apricot mixture slightly in a food processor before spreading.
- Substitute fresh apricots for dried ones when in season; reduce added water accordingly.
- Sprinkle a little coarse sugar on top before baking for a crunchy finish.
Storage
Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat individual bars gently in the microwave for 10-15 seconds if you prefer them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other dried fruits instead of apricots?
Yes, dried peaches, mangoes, or plums work well as alternatives and offer a similar texture and sweetness to apricots.
How do I prevent the crust from becoming soggy?
Make sure to cool the apricot filling completely before spreading it on the crust. This helps avoid excess moisture that can make the crust soggy.
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Apricot Shortbread Bars Recipe
- Total Time: 1 hour
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Delight in these Apricot Shortbread Bars featuring a buttery, crumbly shortbread crust layered with a sweet and tangy homemade apricot filling. Perfectly baked to a golden brown, these bars offer a delicious balance of sweet fruit and rich, tender crust, ideal for afternoon tea or a satisfying dessert.
Ingredients
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 (adjust to taste)
- 2 tablespoons fresh lemon juice
- 1/4 cup water (for simmering apricots)
Instructions
- Prepare the Apricot Filling: In a saucepan, combine the roughly chopped dried apricots, 1/2 cup granulated sugar, and about 1/4 cup of water. Simmer over medium heat, stirring frequently, until the apricots soften and the mixture thickens, approximately 10-15 minutes. Stir in the fresh lemon juice to brighten the flavor. Remove from heat and let the filling cool completely.
- Preheat the Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease and line a 9×13 inch baking pan with parchment paper for easy removal and clean edges.
- Make the Shortbread Dough: In a large mixing bowl, combine the all-purpose flour, 1 cup granulated sugar, baking powder, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the lightly beaten egg and vanilla extract, mixing until the dough just comes together. Reserve about one-third of the dough for the topping.
- Assemble the Bars: Press two-thirds of the dough evenly into the bottom of the prepared baking pan to form the crust. Spread the cooled apricot filling evenly over this base. Crumble the reserved dough over the top in an even layer to create a crumb topping.
- Bake: Bake in the preheated oven for 30-35 minutes or until the shortbread turns a beautiful golden brown and the filling is bubbling slightly. Remove from oven and allow the bars to cool completely in the pan before cutting into squares.
Notes
- For best results, chill the dough before pressing it into the pan to prevent excessive spreading.
- You can substitute dried apricots with fresh chopped apricots, but you might need to adjust the cooking time and moisture.
- Adjust the sugar in the filling based on the sweetness of your dried apricots.
- Store the bars in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
- Adding a pinch of cinnamon or nutmeg to the filling can add a warm flavor dimension.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apricot bars, shortbread bars, fruit bars, apricot dessert, baked dessert, homemade shortbread
