Description
Delightful apricot shortbread bars featuring a rich, buttery crust and sweet apricot filling, perfect for gatherings or a cozy treat.
Ingredients
- 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)
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon almond extract (optional)
- Pinch of salt
Instructions
- In a medium saucepan, combine the chopped dried apricots, water, and sugar. Bring to a simmer over medium heat, stirring occasionally.
- Once simmering, reduce heat to low, cover, and cook for about 15-20 minutes or until the apricots are tender and most liquid is absorbed.
- Remove from heat, stir in lemon juice, almond extract (if using), and a pinch of salt. Allow filling to cool slightly.
- Preheat oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold, cubed butter and cut into the flour mixture until it resembles coarse crumbs.
- In a small bowl, beat the egg with vanilla extract. Add to flour mixture and mix until just combined; dough should be crumbly.
- Reserve 1 1/2 to 2 cups of the dough for topping. Press remaining dough into the bottom of prepared baking pan.
- Spread cooled apricot filling evenly over crust, leaving a small border around the edges.
- Crumble reserved dough evenly over apricot filling.
- Bake for 30-35 minutes or until topping is golden brown and edges are lightly browned.
- Cool completely on a wire rack for at least 2-3 hours before slicing.
Notes
Ensure to use cold butter for a flaky texture. Adjust sugar based on apricot sweetness.
