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Apricot Shortbread Bars Recipe

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4.2 from 62 reviews

Delight in these homemade Apricot Shortbread Bars featuring a buttery, crumbly shortbread crust and topping layered with a luscious, homemade apricot filling infused with lemon juice and almond extract for a perfect balance of sweetness and tang.

Ingredients

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

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

  1. Prepare Apricot Filling: Combine chopped dried apricots, water, granulated sugar, lemon juice, almond extract, and a pinch of salt in a saucepan. Heat over medium heat until the apricots soften and the mixture thickens into a jam-like consistency, about 15-20 minutes. Stir occasionally to prevent sticking, then set aside to cool.
  2. Make Shortbread Dough: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add cold, cubed butter and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs with some pea-sized pieces. Stir in the beaten egg and vanilla extract until the dough just comes together.
  3. Assemble Bars: Preheat the oven to 350°F (175°C). Reserve about 1 cup of the shortbread dough for the crumble topping. Press the remaining dough evenly into the bottom of a greased or parchment-lined 9x13 inch baking pan to form the crust. Spread the cooled apricot filling evenly over the crust.
  4. Add Crumble Topping and Bake: Sprinkle the reserved shortbread dough evenly over the apricot layer as a crumble topping. Bake in the preheated oven for 35-40 minutes or until the topping is golden and fragrant.
  5. Cool and Serve: Remove the bars from the oven and allow to cool completely in the pan on a wire rack. Once cooled, cut into bars and serve. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Notes

  • Use cold butter to create the best shortbread texture with a tender, crumbly bite.
  • Adjust sugar in the apricot filling based on the natural sweetness of your dried apricots.
  • Almond extract is optional but adds wonderful depth; omit if nut allergies are a concern.
  • Make sure to cool the apricot filling before spreading to prevent the shortbread from becoming soggy.
  • For cleaner cuts, chill the bars in the refrigerator before slicing.

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