Description
Delightful apricot shortbread bars with a buttery crust and rich apricot filling, perfect for any occasion.
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 (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)
- 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.
- Reduce the heat to low, cover, and cook for about 15-20 minutes, or until the apricots are tender and most of the liquid has been absorbed.
- Stir in the fresh lemon juice, almond extract (if using), and a pinch of salt, and allow the filling to cool.
- Preheat the oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter with a pastry blender or food processor until it resembles coarse crumbs.
- Mix in the beaten egg and vanilla extract until just combined; the dough should be crumbly yet hold together.
- Reserve 1 1/2 to 2 cups of the shortbread dough, and press the remaining dough into the bottom of the prepared baking pan.
- Spread the cooled apricot filling evenly over the crust.
- Crumble the reserved dough over the apricot filling.
- Bake for 30-35 minutes, until golden brown.
- Cool completely before slicing.
Notes
For best results, ensure fresh ingredients and avoid overmixing the dough. Chill the dough for about 30 minutes before baking for a tender texture.