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Apricot Shortbread Bars

Heavenly Apricot Shortbread Bars for Sweet Moments

Delightful Apricot Shortbread Bars combining light, buttery shortbread with sweet-tart apricot filling for irresistible tea time treats.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 bars
Course: Desserts
Cuisine: Baking
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust and Topping
  • 2 cups All-Purpose Flour Can be substituted with a gluten-free blend.
  • 1 cup Granulated Sugar Sweetens the dough.
  • 1/2 cup Granulated Sugar Adjust based on apricot sweetness.
  • 1 teaspoon Baking Powder Helps create a light texture.
  • 1/2 teaspoon Salt Enhances flavors.
  • 1 1/2 cups Unsalted Butter Keep it cold for texture.
  • 1 large Egg Acts as a binder.
  • 1 teaspoon Vanilla Extract Infuses flavor.
For the Apricot Filling
  • 2 cups Dried Apricots Main ingredient; can substitute with dried peaches or cherries.
  • 1 1/2 cups Water Softens apricots.
  • 2 tablespoons Lemon Juice Brightens flavor.
  • 1/4 teaspoon Almond Extract Optional for added flavor.

Equipment

  • medium saucepan
  • Large mixing bowl
  • 9x13 inch baking pan

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine 2 cups of chopped dried apricots, 1 1/2 cups of water, and 1/2 cup of granulated sugar. Bring to a simmer over medium heat, stirring occasionally, until the apricots are tender (15-20 minutes). Stir in 2 tablespoons of lemon juice before removing from heat.
  2. Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking pan by greasing and flouring it or lining it with parchment paper.
  3. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Cut in 1 1/2 cups of cold unsalted butter until resembling coarse crumbs. Mix in one beaten egg and 1 teaspoon of vanilla extract until just combined.
  4. Reserve 1 1/2 to 2 cups of the dough for topping. Press the rest into the base of the baking pan. Spoon the apricot filling over the crust and crumble reserved dough on top.
  5. Bake for 30-35 minutes until the top is golden brown and filling bubbles. Watch to avoid over-baking.
  6. Allow to cool completely before cutting into squares or bars. Dust with powdered sugar before serving, if desired.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Store in an airtight container at room temperature for up to 5 days or refrigerate for up to a week. Freeze for up to 3 months wrapped tightly.

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