Print

Apricot Shortbread Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 71 reviews

These Apricot Shortbread Bars feature a buttery, crumbly shortbread crust layered with a tangy apricot filling, making them a delightful treat perfect for afternoon tea or dessert. The combination of sweet dried apricots and fresh lemon juice creates a bright, flavorful filling balanced by a tender, rich shortbread base.

Ingredients

Shortbread Crust

  • 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)

Apricot Filling

  • 2 cups dried apricots (roughly chopped)
  • 1/2 cup granulated sugar (adjust to taste)
  • 2 tablespoons fresh lemon juice

Instructions

  1. Prepare 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 cubes and add to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. Add the lightly beaten egg and mix until a dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  2. Prepare the Apricot Filling: While the dough chills, place the chopped dried apricots, granulated sugar, and fresh lemon juice in a small saucepan. Cook over medium heat, stirring frequently, until the apricots soften and the mixture thickens into a jam-like consistency, about 10 minutes. Remove from heat and let cool slightly.
  3. Assemble the Bars: Preheat your oven to 350°F (175°C). Divide the chilled dough in half. Press one half evenly into the bottom of a greased or parchment-lined 9×13 inch baking pan, forming the base layer. Spread the apricot filling evenly over the shortbread base. Crumble the remaining half of dough over the apricot layer to create a crumb topping.
  4. Bake the Bars: Place the assembled pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbly. Remove from oven and allow the bars to cool completely in the pan before slicing into squares or rectangles.
  5. Serve and Store: Once cooled, cut into bars and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Notes

  • Keep the butter cold to ensure a crumbly, tender shortbread crust.
  • You can substitute dried apricots with other dried fruits like peaches or mangoes for a different flavor.
  • Adjust the sugar in the filling to your preferred level of sweetness based on the tartness of your dried apricots.
  • For easier slicing, chill the bars in the refrigerator after baking.

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