Buttery Apricot Shortbread Bars – Easy Fruit Dessert Recipe

Why You’ll Love This Recipe

I like this recipe because it’s simple to prepare but feels indulgent. The buttery shortbread pairs beautifully with the tart sweetness of apricot jam, giving me that perfect balance of flavors. I also enjoy how versatile these bars are—they work for dessert, tea time, or even a sweet breakfast treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup unsalted butter softened
1 cup sugar
2 large egg yolks
1/2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 1/2 cups apricot jam

Directions

1. I preheat my oven to 350°F and spray an 8×10 baking dish with baking spray.

2. I combine butter and sugar in a stand mixer, mixing on medium speed until fluffy, about 2–3 minutes.

3. I add egg yolks and vanilla extract, mixing until creamy.

4. I gradually add flour, baking powder, and salt, mixing until just combined.

5. I spread half of the mixture into the baking dish, pressing gently to form an even layer.

6. I spread apricot jam over the shortbread base.

7. I sprinkle the remaining shortbread mixture over the jam.

8. I bake for 35–40 minutes, until golden brown.

9. I allow the bars to cool completely before slicing.

Servings and Timing

This recipe makes 12 bars. The prep time is just 5 minutes, and the baking time is about 35 minutes, so I can have them ready in 40 minutes total.

Variations

I sometimes swap apricot jam for raspberry, strawberry, or fig jam depending on what I have. If I’m craving extra texture, I sprinkle chopped almonds or walnuts on top before baking. For a little zing, I mix some orange or lemon zest into the dough.

Storage/Reheating

I store these bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze beautifully for up to 2 months—I just wrap them tightly and thaw them at room temperature when I’m ready to enjoy them again.

FAQs

Can I use salted butter instead of unsalted?

Yes, I just reduce or omit the added salt if I use salted butter.

Can I use a different flavor of jam?

Yes, I often use raspberry, strawberry, or even peach jam with great results.

Do I need a stand mixer?

No, I can use a hand mixer or mix by hand with a sturdy spoon.

Can I double this recipe?

Yes, I bake it in a 9×13 pan if I want a larger batch.

How do I know when the bars are done?

I look for a golden brown top and edges pulling slightly away from the pan.

Can I add nuts to this recipe?

Yes, chopped walnuts, pecans, or almonds add a nice crunch.

Can I make these bars ahead of time?

Yes, I often bake them the night before—they taste even better the next day.

Do these bars freeze well?

Yes, I freeze them tightly wrapped and they keep for up to 2 months.

Can I use whole eggs instead of just yolks?

I stick to yolks for richness, but whole eggs will still work with a slightly different texture.

Can I make these gluten-free?

Yes, I substitute an all-purpose gluten-free flour blend with good results.

Conclusion

These buttery apricot shortbread bars are one of my favorite easy desserts. I love how quickly they come together while still feeling special and homemade. With their crumbly shortbread base and sweet jam filling, they’re the kind of treat I want to bake again and again.