Description
Indulge in buttery apricot shortbread bars with a sweet-tart fruit filling and crumbly topping—perfect for any occasion.
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter (cold)
- 1 large egg (lightly beaten)
- 2 cups dried apricots (roughly chopped)
- 1/2 cup granulated sugar (for filling, adjust to taste)
- 2 tablespoons fresh lemon juice
Instructions
1. In a saucepan, simmer chopped dried apricots with water and sugar until tender, then stir in lemon juice and let cool.
2. Preheat oven to 375°F (190°C) and prepare a baking pan.
3. In a bowl, mix flour, sugar, baking powder, and salt; cut in cold butter until crumbly, then mix in beaten egg.
4. Press most of the dough into the prepared pan to form a base.
5. Spread the cooled apricot filling evenly over the base.
6. Crumble the remaining dough over the top.
7. Bake for 30-35 minutes until golden brown.
8. Allow to cool completely before cutting into bars.
Notes
Adjust sugar in the filling depending on the sweetness of your apricots.
Chill the butter well for the best crumbly shortbread texture.
Line the pan with parchment paper for easy removal.
Bars slice best once fully cooled.
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 10g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg