Apricot Bars With Shortbread Crust Recipes

APRICOT SHORTBREAD BARS

Steps:

• Preheat oven to 350 degrees and spray an 8x10 baking dish with baking spray.
• To your stand mixer add the butter and sugar and cream on medium speed until fluffy, about 2-3 minutes.
• Add in egg yolks and vanilla extract until creamy.
• Add flour, baking powder, and salt until just combined.
• Spread about half the mixture into the baking dish and press gently.
• Spread apricot jam over the shortbread.
• Sprinkle remaining shortbread mixture over the apricot jam.
• Bake for 35-40 minutes or until golden brown.
• Cool completely before slicing.

APRICOT BARS WITH SHORTBREAD CRUST RECIPE - (4.3/5)

Steps:

• Set oven to 350 degrees. Grease an 8x8-inch baking dish. For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor. Add in cold butter using on/off turns, and process until coarse meal forms. Press crumbs firmly into bottom of the pan. Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature. To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside. In a small bowl sift together flour, baking powder and salt. Using an electric mixer beat eggs in a large bowl for about 2 minutes. Add in brown sugar and vanilla and beat until thick. Stir in flour mixture. Mix/mix in the apricots and nuts. Spread over the shortbread crust. Bake for about 35 minutes, or until puffed and dark golden brown. Cool in dish. Cut into small squares or triangles, and dust lightly with powdered sugar.

APRICOT BARS WITH SHORTBREAD CRUST

Steps:

• Set oven to 350 degrees.
• Grease an 8x8-inch baking dish.
• For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor.
• Add in cold butter using on/off turns, and process until coarse meal forms.
• Press crumbs firmly into bottom of the pan.
• Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature.
• To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside.
• In a small bowl sift together flour, baking powder and salt.
• Using an electric mixer beat eggs in a large bowl for about 2 minutes.
• Add in brown sugar and vanilla and beat until thick.
• Stir in flour mixture.
• Mix/mix in the apricots and nuts.
• Spread over the shortbread crust.
• Bake for about 35 minutes, or until puffed and dark golden brown.
• Cool in dish.
• Cut into small squares or triangles, and dust lightly with powdered sugar.

APRICOT BARS

Steps:

• Preheat oven to 350º. Line a 9 x 13 pan with parchment paper.
• In a small saucepan, cover apricots with water and bring to a boil. Simmer for 20 minutes until soft. Drain, reserving 1/4 cup water. Place 1/4 cup water back in the saucepan and add 3/4 cup sugar. Cook over medium heat until sugar has dissolved.
• Chop apricots and add to saucepan, turn off the heat.
• In the bowl of an electric mixer, combine butter and 1 cup sugar and beat until fluffy, about 2 minutes. In a separate bowl, whisk together four, soda and salt. Add to butter mixture and mix until combined. Add toasted coconut and pecans.
• Place 3/4 of the mixture into prepared pan, pressing it with the bottom of a measuring cup. Bake for 10 minutes until it is golden brown. Remove from oven and spread apricot mixture over the crust. Sprinkle the remaining crust over the top and bake an additional 25-30 minutes until the top is golden brown.

APRICOT SHORTBREAD

Steps:

• Preheat oven to 350°F.
• Shortbread: In medium bowl, with mixer, beat butter& sugar till light& fluffy.
• Add in flour.
• Pat mixture into an 8 by 8" pan.
• Bake 12 minutes or till light golden in color.
• Cool completely on a wire rack.
• Filling: Place apricots in a small saucepan& add just enough water to cover.
• Bring to boiling.
• Reduce heat and simmer, covered, for 15 minutes. Watch carefully & add a bit more water if needed.
• Drain apricots, reserving 3 T liquid.
• Chop apricots finely.
• Combine in saucepan with reserved liquid, lemon peel, sugar,& cornstarch.
• Bring to boil and boil for 1 minute, stirring.
• Let filling cool 10 minutes& spread over shortbread crust.
• Spread with nuts, if desired.
• Bake 20 minuts.
• Cool completely on wire rack.
• Cut into bars.