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Apricot Shortbread Bars

Irresistible Apricot Shortbread Bars for Sweet Afternoons

These Apricot Shortbread Bars are a delightful treat with a buttery crust and sweet-tart apricot filling.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 bars
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups all-purpose flour Essential for the base crust
  • 1 cup granulated sugar Adds sweetness
  • 1 teaspoon baking powder Helps the crust rise slightly
  • 1/2 teaspoon salt Balances sweetness
  • 1 1/2 cups unsalted butter Keep it cold for crumbliness
  • 1 large egg Lightly beaten
For the Apricot Filling
  • 2 cups dried apricots Roughly chopped
  • 1/2 cup granulated sugar For filling
  • 2 tablespoons fresh lemon juice Brightens flavor
  • 1/4 teaspoon almond extract Optional
  • pinch of salt Enhances the flavors

Equipment

  • medium saucepan
  • 9x13-inch baking dish
  • Large mixing bowl
  • Pastry cutter
  • Spatula
  • Sharp knife

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine chopped dried apricots with 1 cup water and ½ cup sugar. Simmer for 15–20 minutes until tender.
  2. Preheat your oven to 375°F (190°C) and prepare your 9x13 inch baking dish by greasing and flouring it.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
  4. Add the beaten egg into the mixture and stir gently until just combined. Reserve 1 ½ to 2 cups of dough for topping.
  5. Press the remaining dough evenly into the bottom of the prepared pan to form the crust.
  6. Spread the cooled apricot filling evenly over the crust in the baking pan.
  7. Crumble the reserved dough over the apricot filling evenly.
  8. Bake for 30–35 minutes until golden brown and slightly bubbly around the edges.
  9. Allow the bars to cool completely in the pan before cutting into squares.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 30mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Use cold butter for a crumbly texture, and let the apricot filling cool completely before spreading it on the crust.

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