Liam calls these apricot shortbread bars "sunshine squares" because of their bright orange filling and golden crust. That's exactly what they taste like - pure sunshine captured between layers of buttery shortbread. After testing countless apricot dessert recipes, I've perfected these apricot jam bars that balance tangy fruit with rich, crumbly shortbread in every bite. The magic happens when sweet-tart apricot preserves meet that melt-in-your-mouth shortbread crust, creating what my Hungarian grandmother would call "heaven on a plate."
Why You'll Love These Apricot Shortbread Bars
These Apricot Shortbread Bars have that perfect balance pastry chefs dream about - rich without being heavy, sweet without being cloying, and fancy-looking without requiring any special skills. The apricot jam filling provides a burst of fruity brightness that cuts through the buttery richness, while the crumbly top adds textural contrast that makes every bite interesting. Unlike most fruit shortbread bars that can be one-note, the slight tartness of apricots keeps these from being too sweet. They're sturdy enough to pack for picnics, elegant enough for dinner parties, and simple enough for a Tuesday afternoon when Liam requests "something special." Best part? This apricot baking project requires just one bowl, one pan, and ingredients you probably already have.
Jump to:
- Why You'll Love These Apricot Shortbread Bars
- Apricot Shortbread Bars Ingredients
- How To Make Apricot Shortbread Bars
- Substitutions
- Apricot Shortbread Bars Variations
- Equipment For Apricot Shortbread Bars
- Storing Your Apricot Shortbread Bars
- Top Tip
- FAQ
- Time to Bake These Buttery Beauties!
- Related
- Pairing
- Apricot Shortbread Bars
Apricot Shortbread Bars Ingredients
Shortbread Base & Topping:
- 2 cups all-purpose flour
- 1 cup cold unsalted butter
- ½ cup powdered sugar
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon salt
- 1 tablespoon lemon zest
Apricot Filling:
- 1½ cups apricot preserves or jam
- 2 tablespoons fresh lemon juice
- 1 teaspoon cornstarch
- Pinch of cinnamon
Optional Add-Ins:
- ½ cup sliced almonds
- 2 tablespoons turbinado sugar
- Fresh apricots
How To Make Apricot Shortbread Bars
Step 1: Prepare the Shortbread Dough
Mix flour, both sugars, salt, and lemon zest in a large bowl. Cut the cold butter cubes into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs with pea-sized butter pieces. Add vanilla and almond extracts, then continue mixing until the dough just starts to come together. Don't overmix - those visible butter bits are what create that melt-in-your-mouth shortbread texture. Reserve 1 cup of this crumbly mixture for the topping.
Step 2: Create the Base Layer
Press the remaining dough firmly and evenly into a parchment-lined 9x13 pan. Use the bottom of a measuring cup to really pack it down - this prevents gaps where the apricot jam bars filling might leak through. Prick the surface all over with a fork to prevent puffing during baking. Pop the whole pan in the freezer for 10 minutes while your oven preheats to 350°F. This chilling step keeps the butter from melting too quickly, ensuring a crisp, not greasy, crust.
Step 3: Add the Apricot Filling
Stir together the apricot preserves, lemon juice, and a pinch of cinnamon in a small bowl. The lemon juice is crucial - it brightens the apricot flavor and prevents that one-dimensional sweetness that plagues most apricot crumble bars. Spread this mixture evenly over your chilled shortbread base, leaving a tiny border around the edges. If your preserves seem runny, mix in that teaspoon of cornstarch first.
Step 4: Add the Crumb Topping
Scatter the reserved shortbread crumbs evenly over the apricot filling. Don't press them down - loose crumbs create a better texture. If you're using sliced almonds or turbinado sugar, sprinkle them over the top now. The crumbs will bake into golden, buttery nuggets that contrast beautifully with the jammy apricot layer underneath.
Step 5: Bake and Cool Completely
Bake for 40-45 minutes until the top is golden brown and the edges are lightly bronzed. The apricot filling will be bubbling around the edges - that's perfect. Let the pan cool completely on a wire rack for at least 2 hours before cutting. This is crucial for clean cuts - warm bars will be messy. For the cleanest apricot dessert bars, wipe your knife between each cut.
Substitutions
Fruit Filling Options:
- Apricot preserves → Peach jam (similar flavor profile)
- Apricot jam → Raspberry preserves (more tart)
- Store-bought → Homemade apricot jam (intense flavor)
- Preserves → Fresh apricots cooked with sugar (seasonal option)
Butter Alternatives:
- Unsalted butter → Salted butter (reduce added salt)
- Regular butter → European-style (richer flavor)
- Dairy butter → Vegan butter (works surprisingly well)
- Cold butter → Frozen and grated (easier incorporation)
Flour Choices:
- All-purpose → Pastry flour (more delicate texture)
- White flour → Half whole wheat (nuttier flavor)
- Regular → Gluten-free 1:1 blend (works great)
- Standard → Almond flour mix (reduce to 1½ cups)
Sweetener Swaps:
- Powdered sugar → Granulated sugar blended fine
- White sugar → Coconut sugar (caramel notes)
- Regular → Honey (reduce to ⅓ cup, affects texture)
Flavor Enhancers:
- Almond extract → Orange zest (citrus brightness)
- Vanilla → Vanilla bean paste (visual appeal)
- Plain → Cardamom (Middle Eastern twist)
Apricot Shortbread Bars Variations
Apricot Almond Bars:
- Add ½ cup almond flour to dough
- Mix sliced almonds into topping
- Increase almond extract
- Drizzle with almond glaze Creates elegant, bakery-style apricot almond bars
Apricot Oatmeal Bars Healthy:
- Replace 1 cup flour with oats
- Use coconut oil instead of butter
- Add ground flaxseed
- Reduce sugar by ¼ cup Lighter version perfect for breakfast
Hungarian Apricot Bars Traditional:
- Add sour cream to dough
- Use apricot lekvar (thick jam)
- Dust with powdered sugar
- Cut into diamond shapes Authentic Eastern European style
Apricot Coconut Crumble:
- Add shredded coconut to topping
- Mix coconut extract into filling
- Toast coconut on top
- Finish with white chocolate drizzle Tropical twist on classic Apricot Shortbread Bars
Double Apricot Jam Bars:
- Fold dried apricots into preserves
- Add apricot liqueur to filling
- Sprinkle dried apricot bits on top
- Extra intense apricot flavor For serious apricot lovers
Equipment For Apricot Shortbread Bars
- 9x13 inch baking pan (metal works best)
- Parchment paper (for easy removal)
- Pastry cutter or fork (for cutting butter)
- Mixing bowls
- Offset spatula (for spreading jam)
- Sharp knife (for clean cuts)
Storing Your Apricot Shortbread Bars
Counter Storage (5 days):
- Cool completely before storing
- Layer between parchment paper
- Keep in airtight container
- Store away from direct sunlight
Refrigerator (2 weeks):
- Wrap individually in plastic
- Stack in sealed container
- Bring to room temp before serving
- Flavor actually improves after day 2
Freezer Magic (3 months):
- Freeze in single layer first
- Wrap tightly in plastic wrap
- Store in freezer bags
- Thaw overnight in fridge
Gift Packaging:
- Line box with parchment
- Wrap bars individually
- Add decorative ribbon
- Include storage instructions
Top Tip
- The Cold Butter Secret When Liam tried helping by softening the butter in the microwave, we ended up with greasy, flat Apricot Shortbread Bars instead of that signature crumbly shortbread texture. Cold butter is absolutely essential for these apricot pastry bars - those little butter pieces create steam pockets as they melt, resulting in that tender, flaky texture everyone loves. I actually freeze my butter for 10 minutes, then grate it on a box grater right into the flour. Game-changer for perfect texture every single time.
- Don't Skip the Chill That 10-minute freezer rest before baking might seem like an unnecessary step, but it's what separates okay apricot jam Apricot Shortbread Bars from exceptional ones. The cold base prevents the butter from spreading too quickly in the oven, which means you get a crisp, sandy-textured shortbread instead of a greasy cookie layer.
- The Jam Quality Matters Not all apricot preserves are created equal. Cheap jam with high fructose corn syrup as the first ingredient makes overly sweet, artificial-tasting Apricot Shortbread Bars. Look for preserves where apricots are the first ingredient, with visible fruit pieces suspended in the jam. The slight tartness and real fruit flavor transforms these from "pretty good" to "can I have the recipe?" territory.
FAQ
How to enhance apricot flavor?
Enhance apricot flavor by adding fresh lemon juice to brighten the fruit's natural tartness, and a pinch of almond extract since apricots and almonds are botanical cousins. Mix finely chopped dried apricots into your preserves for concentrated flavor bursts, or add a tiny pinch of cinnamon to deepen the fruit notes. Quality apricot preserves with real fruit pieces make the biggest difference.
How to make apricot jam step by step?
For homemade apricot jam, dice 2 pounds fresh apricots and combine with 2 cups sugar and ¼ cup lemon juice in a heavy pot. Simmer over medium heat, stirring frequently, until fruit breaks down and mixture thickens (about 20-25 minutes). Test for doneness by placing a spoonful on a cold plate - it should wrinkle when pushed. Cool and store refrigerated up to 3 weeks.
Do you have to soak dried apricots before baking?
Soaking isn't required for these Apricot Shortbread Bars, but it helps. If adding dried apricots to your filling, soak them in hot water for 15 minutes to plump them up - this prevents them from absorbing moisture from the jam and becoming hard during baking. Drain well and pat dry before chopping and mixing into preserves for best results.
What are apricot preserves used for?
Apricot preserves are incredibly versatile - use them as a glaze for roasted meats, swirl into yogurt or oatmeal, spread on toast, or as filling for pastries like these apricot filled shortbread cookies. They also work beautifully brushed over cakes for shine, mixed into vinaigrettes, or warmed and drizzled over ice cream for an instant elegant dessert.
Time to Bake These Buttery Beauties!
Now you have all the secrets to creating perfect apricot shortbread bars - from using cold butter to choosing quality preserves. These golden squares prove that simple ingredients can create something truly special when handled with care.
Craving more fruity desserts? Try our Easy Peach Cobbler Cake in Just 3 Ingredients that's even simpler than these bars. For candy bar lovers, our Easy Homemade Twix Cookies Recipe delivers chocolate-caramel magic in every bite. Need a savory side? Our Easy Southern Cornbread Recipe creates that crispy, golden crust everyone fights over!
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Pairing
These are my favorite dishes to serve with Apricot Shortbread Bars
Apricot Shortbread Bars
Equipment
- 1 9x13 metal baking pan (metal browns best)
- 1 Parchment paper (for easy removal)
- 1 Pastry cutter or fork (cuts cold butter)
- 2-3 Mixing bowls
- 1 Offset spatula (spreads jam evenlyd5
- 1 Sharp knife (clean cuts)
Ingredients
Shortbread Base & Topping
- 2 cups all-purpose flour
- 1 cup cold unsalted butter - cubed
- ½ cup powdered sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract - optional
- ½ teaspoon salt
- 1 tablespoon lemon zest
Apricot Filling
- 1 ½ cups apricot preserves - or jam
- 2 tablespoon lemon juice - fresh
- 1 teaspoon cornstarch - if jam is runny
- 1 pinch cinnamon - optional
Optional Add-Ins
- ½ cup sliced almonds
- 2 tablespoon turbinado sugar
- fresh apricots - chopped
Instructions
- Combine flour, sugars, salt, and lemon zest. Cut in cold butter until coarse crumbs form. Add vanilla & almond extract. Reserve 1 cup of dough for topping.
- Press remaining dough into lined 9×13 pan. Prick with fork and chill in freezer 10 minutes. Preheat oven to 350°F.
- Mix apricot preserves, lemon juice, cinnamon, and cornstarch (if needed). Spread evenly over chilled crust.
- Scatter reserved dough over filling. Add almonds or turbinado sugar if using.
- Bake 40-45 minutes until golden and bubbling at edges. Cool completely at least 2 hours before slicing.
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