Ingredients for Apricot Bars With Shortbread Crust
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon plus a pinch of salt
- ½ cup (1 stick) cold unsalted butter
- 1 ½ cups dried apricots
- 1 teaspoon baking powder
- 2 large eggs
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
- Powdered sugar for dusting
- ½ cup water
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How to Make Apricot Bars With Shortbread Crust
- Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish.
- **Make the Shortbread Crust:** In a food processor, combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, and ¼ teaspoon salt. Pulse for 10 seconds.
- Add ½ cup (1 stick) cold unsalted butter, cut into cubes. Process using on/off pulses until the mixture resembles coarse crumbs.
- Press the crumbs firmly into the bottom of the prepared baking dish. Bake for 20-25 minutes, or until the edges are lightly golden.
- Remove from oven and keep the oven temperature at 350°F (175°C).
- **Make the Apricot Filling:** In a small saucepan, combine 1 ½ cups dried apricots and ½ cup water. Bring to a boil, then reduce heat and simmer until the apricots are very soft (about 10-15 minutes). Drain well and set aside.
- In a medium bowl, whisk together ¼ cup all-purpose flour, 1 teaspoon baking powder, and a pinch of salt.
- In a large bowl, beat 2 large eggs with an electric mixer for 2 minutes. Add ¾ cup packed brown sugar and 1 teaspoon vanilla extract; beat until thick and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the drained apricots and ½ cup chopped walnuts.
- Spread the apricot filling evenly over the baked shortbread crust.
- Bake for 30-35 minutes, or until the filling is puffed and golden brown.
- Let the bars cool completely in the pan before cutting into squares or triangles. Dust lightly with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
38g
Fat
8g
Carbs
4g
