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Apricot Shortbread Bars

Soft, buttery shortbread bars filled with a sweet and tangy apricot compote, perfect for any dessert table.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Apricot Filling
  • 2 cups dried apricots, roughly chopped
  • 1.5 cups water
  • 0.5 cups granulated sugar, adjust to taste Depending on apricot sweetness
  • 2 tablespoons fresh lemon juice
  • 0.25 teaspoon almond extract, optional
  • 1 pinch salt
For the Shortbread Base
  • 3 cups all purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1.5 cups unsalted butter, cold and cut into small cubes Keep very cold for best texture
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract

Method
 

Prepare the Apricot Filling
  1. In a medium saucepan, combine chopped dried apricots, water, and sugar. Bring the mixture to a simmer over medium heat, stirring occasionally.
  2. Reduce heat to low, cover, and cook for about 15 to 20 minutes until apricots are very tender.
  3. Stir in lemon juice and almond extract (if using) and allow to cool.
Make the Shortbread Base
  1. Preheat the oven to 375°F (190°C) and prepare a 9x13 inch baking pan.
  2. In a bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until it resembles coarse crumbs.
  4. Mix in the egg and vanilla until just combined.
  5. Reserve 1.5 to 2 cups of dough for topping, then press the remaining dough into the prepared pan.
  6. Spread the cooled apricot filling over the crust and crumble the reserved dough on top.
Bake
  1. Bake for 30 to 35 minutes until golden brown.
  2. Cool completely before cutting into squares.

Notes

Serve at room temperature. Pair with soft cheese, tea, or crème fraîche. Store wrapped in parchment in an airtight tin for 2-3 days at room temperature or up to a week in the refrigerator.