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Apricot Shortbread Bars

Apricot Shortbread Bars Recipe
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Indulge in the delightful flavors of these Apricot Shortbread Bars! Perfectly balancing a buttery shortbread crust with a sweet apricot filling, these bars are a comforting treat for any occasion. Whether you’re hosting a family gathering or simply treating yourself after a long day, these easy-to-make bars will impress everyone. The juicy dried apricots and fresh lemon juice create a refreshing flavor that complements the crumbly texture of the shortbread. Ideal for sharing or enjoying throughout the week, this recipe is sure to become a favorite in your home.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (340g or 3 sticks) unsalted butter, cold and cut into small cubes
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups (about 350-400g) dried apricots, roughly chopped
  • 1 1/2 cups water
  • 1/2 cup (100g) granulated sugar (adjust to taste depending on apricot sweetness)
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon almond extract (optional)
  • Pinch of salt

Instructions

  1. In a medium saucepan, combine the chopped dried apricots, water, and sugar. Bring this mixture to a simmer over medium heat while stirring occasionally. Once it starts bubbling, lower the heat, cover, and let it cook until the apricots are tender—about 15-20 minutes. Stir in fresh lemon juice and almond extract, if using, and let it cool slightly.
  2. Preheat your oven to 375°F (190°C). Grease and flour your baking pan or line it with parchment paper. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add the cold butter cubes into the dry ingredients and mix until it resembles coarse crumbs.
  3. Set aside about 1½ cups of dough for topping. Press the rest firmly into the bottom of your prepared pan. Spread your cooled apricot filling evenly over this base layer, leaving a quarter-inch border around the edges.
  4. Crumble the reserved dough over the apricot filling evenly. Bake for about 30-35 minutes until golden brown on top. Let it cool completely on a wire rack.
  5. Once cool, lift them from the pan using the parchment paper overhangs. Cut into squares or bars.

Nutrition

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