Apricot Shortbread Bars Recipe

These Apricot Shortbread Bars are, without a doubt, one of my family’s most requested treats, and for good reason! I first stumbled upon the idea when I had a surplus of dried apricots from a holiday baking spree and a deep craving for something buttery and comforting. The magic of these bars lies in their simplicity and the incredible contrast of textures and flavors. The shortbread base is unbelievably tender, almost melting in your mouth with its rich, buttery goodness. Then comes that vibrant, sweet-tart apricot filling, which cuts through the richness perfectly. To top it all off, a generous sprinkle of more shortbread crumble that bakes into a golden, slightly crisp layer. The aroma that fills the kitchen while these are baking is pure bliss – a warm, fruity, buttery perfume that has everyone eagerly anticipating a slice. My kids, who can be picky eaters, devour these without a second thought, and they’ve become a staple for potlucks, picnics, and quiet afternoons with a cup of tea. They are deceptively easy to make, yet look and taste like they came from a high-end bakery. Trust me, once you try these, they’ll become a beloved favorite in your home too!

Ingredients for Heavenly Apricot Shortbread Bars

This recipe is designed for a 9×13 inch baking pan, yielding generously portioned bars.

For the Shortbread Crust and Crumble Topping:

• 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

For the Apricot Filling:

• 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, but highly recommended for depth of flavor)
• Pinch of salt

Instructions: Crafting Your Apricot Shortbread Bars

Follow these steps carefully for perfectly baked, delicious bars.

1. Prepare the Apricot Filling:
* In a medium saucepan, combine the chopped dried apricots, water, and sugar.
* Bring the mixture to a simmer over medium heat, stirring occasionally.
* Once simmering, reduce the heat to low, cover, and cook for about 15-20 minutes, or until the apricots are very tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
* Remove from heat. Stir in the fresh lemon juice, almond extract (if using), and a pinch of salt.
* Allow the filling to cool slightly. For a smoother filling, you can use an immersion blender to pulse it a few times, or transfer it to a food processor and pulse until it reaches your desired consistency (some prefer it chunky, others smoother). Set aside to cool completely while you prepare the crust.

2. Prepare the Shortbread Dough:
* Preheat your oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on two sides for easy removal. This is highly recommended.
* In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
* Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. If using a food processor, pulse in short bursts.
* In a small bowl, lightly beat the egg with the vanilla extract.
* Add the egg mixture to the flour and butter crumbs. Mix with a fork or your hands just until the dough starts to come together. Be careful not to overmix; the dough should be crumbly but hold together when pressed.

3. Assemble the Bars:
* Reserve about 1 1/2 to 2 cups of the shortbread dough mixture for the topping.
* Press the remaining dough evenly into the bottom of your prepared 9×13 inch baking pan. Use the bottom of a measuring cup or your fingers to create a firm, even crust.
* Spread the cooled apricot filling evenly over the shortbread crust, leaving a small (about 1/4 inch) border around the edges if possible.

4. Add the Crumble Topping and Bake:
* Crumble the reserved shortbread dough evenly over the apricot filling.
* Bake in the preheated oven at 375°F (190°C) for 30-35 minutes, or until the topping is golden brown and the edges are lightly browned. The filling might be bubbling slightly.

5. Cool and Cut:
* Remove the pan from the oven and place it on a wire rack to cool completely. This is a crucial step! If you try to cut the bars while they are still warm, they will be very crumbly and fall apart. Cooling completely allows the filling to set and the shortbread to firm up. This can take at least 2-3 hours at room temperature, or you can speed it up in the refrigerator after an initial hour of cooling.
* Once completely cooled, if you used parchment paper, lift the bars out of the pan using the overhang. Place on a cutting board.
* Using a sharp knife, cut into squares or bars. For cleaner cuts, you can chill the bars slightly in the refrigerator before cutting, and wipe the knife clean between cuts.

Nutrition Facts

• Servings: This recipe makes approximately 24 bars (when cut into 2×2 inch squares, or similar).
• Calories per serving (approximate): Around 250-280 calories per bar.
  • Disclaimer: Nutritional information is an estimate and can vary depending on the specific ingredients used, exact serving size, and any modifications made to the recipe.

Preparation Time

• Prep Time (Filling & Dough): 25-30 minutes (plus cooling time for filling)
• Bake Time: 30-35 minutes
• Cooling Time: At least 2-3 hours (essential for clean cutting)
• Total Time (excluding extended cooling): Approximately 1 hour (plus significant cooling time)

How to Serve Your Delicious Apricot Shortbread Bars

These versatile bars can be enjoyed in numerous ways, making them perfect for any occasion.

• Simply As Is:
  • Let the pure flavors of the buttery shortbread and sweet-tart apricot shine. Perfect with a cup of tea or coffee for an afternoon pick-me-up or a simple dessert.
• With a Dusting of Powdered Sugar:
  • For an elegant touch, lightly sift powdered sugar over the cooled bars just before serving. This adds a touch of sweetness and visual appeal.
• Warmed with a Scoop of Ice Cream:
  • Gently warm an individual bar in the microwave (10-15 seconds) and serve with a scoop of vanilla bean ice cream. The contrast of warm, crumbly bar and cold, creamy ice cream is divine. A drizzle of caramel sauce wouldn’t go amiss either!
• As Part of a Dessert Platter:
  • Cut into smaller, bite-sized pieces and include them in a dessert platter alongside other cookies, brownies, or fruit for parties and gatherings.
• Packed for Picnics and Lunchboxes:
  • Once completely cooled and cut, these bars hold their shape well, making them an excellent portable treat for picnics, school lunches, or work snacks.
• Alongside a Cheese Board:
  • The fruity, buttery notes of apricot shortbread bars can surprisingly complement a cheese board, especially with milder cheeses like Brie or a creamy goat cheese.
• With a Dollop of Whipped Cream or Greek Yogurt:
  • For a slightly richer or tangier counterpoint, serve with freshly whipped cream or a spoonful of thick Greek yogurt. A sprinkle of toasted almonds on top would add a nice crunch.

Additional Tips for Apricot Shortbread Perfection

Unlock the full potential of your baking with these expert pointers.

1. Don’t Overwork the Dough: The key to tender, melt-in-your-mouth shortbread is to handle the dough as little as possible once the wet ingredients are added. Overmixing develops gluten, which can make the crust tough instead of crumbly and delicate. Mix just until the ingredients are combined.
2. Use Cold Butter (and Keep it Cold!): Cold butter is essential for achieving that desirable shortbread texture. When small pieces of cold butter are incorporated into the flour, they create little pockets. As the bars bake, the butter melts and releases steam, resulting in a flaky, tender crumb. If your kitchen is warm, you can even chill your flour and bowl beforehand.
3. Patience with Cooling is Paramount: I cannot stress this enough! Attempting to cut the bars while they are still warm will lead to a crumbly mess. The filling needs time to set properly, and the shortbread needs to firm up. Allowing them to cool completely in the pan on a wire rack is crucial for clean, neat bars. If you’re in a hurry, after an hour of cooling at room temperature, you can transfer them to the refrigerator to speed up the process.
4. Parchment Paper Sling is Your Best Friend: Lining your baking pan with parchment paper, leaving an overhang on two opposite sides, makes life so much easier. Once the bars are completely cooled, you can simply lift the entire slab out of the pan. This makes cutting much neater and easier, and cleanup is a breeze.
5. Customize Your Filling: While dried apricots are classic, feel free to experiment.
   • Spice it Up: Add a pinch of ground ginger, cardamom, or cinnamon to the apricot filling for a warm, spiced note.
   • Nutty Addition: Stir in 1/4 cup of finely chopped toasted almonds or pecans into the crumble topping for added texture and flavor.
   • Different Dried Fruits: While these are “Apricot” Shortbread Bars, you could experiment with other dried fruits like figs, dates, or a mix. You may need to adjust the liquid and sugar in the filling accordingly.
   • High-Quality Apricot Preserves: In a pinch, you can substitute the homemade apricot filling with about 1 1/2 to 2 cups of good-quality apricot preserves or jam. If the jam is very thick, you might want to warm it slightly with a tablespoon of water or lemon juice to make it more spreadable.

FAQ: Your Apricot Shortbread Bar Questions Answered

Got questions? I’ve got answers to some of the most common queries about making these delightful bars.

Q1: Can I use fresh apricots instead of dried ones for the filling?

• A: Yes, you can use fresh apricots, but the preparation will be different, and the flavor profile will be slightly brighter and less concentrated. You’ll need about 3-4 cups of pitted and chopped fresh apricots. Cook them down with sugar (you might need less sugar than with dried apricots, taste as you go) and lemon juice until they soften and thicken, similar to making a fruit compote. You may not need as much added water, or any at all, as fresh fruit releases its own juices. The cooking time might also vary.

Q2: My shortbread crust turned out tough/hard. What did I do wrong?

• A: The most common culprits for a tough shortbread crust are overmixing the dough after adding the egg, or using butter that was too warm. Overmixing develops gluten in the flour, leading to a tougher texture. Warm butter will blend too thoroughly with the flour, rather than staying in small pieces that create flakiness. Always use cold, cubed butter and mix the dough minimally, just until it comes together. Also, ensure you’re measuring your flour correctly (spoon and level, don’t scoop directly from the bag).

Q3: How should I store leftover Apricot Shortbread Bars, and how long will they last?

• A: Store the completely cooled bars in an airtight container at room temperature for up to 3-4 days. If your environment is very warm or humid, or if you prefer them chilled, you can store them in the refrigerator for up to a week. Storing them in the fridge will make the shortbread firmer.

Q4: Can I freeze these bars?

• A: Yes, Apricot Shortbread Bars freeze beautifully! Once completely cooled and cut, you can freeze them in a single layer on a baking sheet until solid. Then, transfer them to a freezer-safe airtight container or zip-top bag, placing parchment paper between layers to prevent sticking. They can be frozen for up to 2-3 months. Thaw them at room temperature or overnight in the refrigerator before serving.

Q5: Can I use a different type of fruit filling, like raspberry or strawberry?

• A: Absolutely! While this recipe is tailored for apricots, the shortbread base and crumble topping are wonderfully versatile. You can easily substitute the apricot filling with your favorite fruit preserves or a homemade jam/filling of similar consistency. Raspberry, strawberry, fig, or even a tart cherry filling would be delicious. Adjust the sugar in the filling based on the sweetness of the fruit you choose. Ensure the filling isn’t too watery, as that could make the crust soggy. About 1 1/2 to 2 cups of a thick fruit preserve usually works well.

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