Apricot Butter Bars are a delightful combination of buttery shortbread crust and a chewy apricot and nut topping. This recipe, handwritten in black fountain pen on a lined card from Vintage Recipe Box 034, captures the essence of home baking with its simple ingredients and comforting flavors. The soft, sweet-tart apricots contrast beautifully with the crunchy walnuts, creating a dessert that’s perfect for any occasion.
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Apricot Butter Bars
Food History
Apricots have been a prized fruit for thousands of years, originating in China and spreading through Persia to the Mediterranean. They were later introduced to Europe by the Romans and eventually made their way to the Americas with Spanish explorers. Dried apricots, used in this recipe, became a popular way to preserve the fruit and enjoy its flavors year-round.
The concept of fruit bars, combining a rich buttery crust with a fruit filling, has been a favorite in American baking for over a century. Recipes like these became particularly popular in the mid-20th century as home baking surged in popularity, and families sought to create satisfying desserts with simple pantry staples. The use of dried apricots in these bars reflects a tradition of using preserved fruits to create desserts with a concentrated, sweet flavor that could be enjoyed even in the off-season.
Timeline
- Ancient Times: Apricots are cultivated in China and spread along trade routes to the Mediterranean.
- 17th Century: Apricots are introduced to the New World by Spanish explorers.
- 19th-20th Century: Dried apricots become widely available, making their way into various dessert recipes.
- Mid-20th Century: Recipes for fruit bars and similar desserts gain popularity in American home kitchens.
Recipe Discussion
This Apricot Butter Bars recipe starts with a buttery shortbread crust, made by blending softened butter, flour, and sugar until crumbly. The mixture is pressed into the bottom of an ungreased 9″ x 9″ baking pan and baked until golden. This creates a sturdy, yet tender base that perfectly complements the rich topping.
The topping is made by simmering chopped dried apricots to soften them, then combining them with a mixture of well-beaten eggs, brown sugar, vanilla, flour, salt, baking powder, and chopped walnuts. This mixture is spread over the pre-baked crust and baked until set. The resulting bars are sweet, chewy, and slightly nutty, with the apricots providing a burst of tangy flavor.
Preparation Tips
- Crust: Ensure the butter is well-softened to make blending easier and to achieve a tender crust.
- Apricots: Simmer the apricots just until soft to avoid overcooking, which can make them too mushy.
- Mixing: When combining the dry ingredients with the egg mixture, stir just until blended to avoid overmixing, which can make the bars tough.
Serving Suggestions
- Tea Time Treat: Serve these bars with a cup of tea or coffee for a delightful afternoon snack.
- Dessert: Pair the bars with a scoop of vanilla ice cream for an indulgent dessert.
- Holiday Platters: Include these bars on a dessert platter for holidays or special gatherings; their rich flavor and texture make them a standout treat.
Recommended Products for Making Apricot Butter Bars
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- 9″ x 9″ Baking Pan: A quality baking pan ensures even baking and easy removal of the bars.
- Pastry Blender: Essential for quickly combining butter into flour for a perfectly crumbly crust.
- Dried Apricots: High-quality dried apricots provide the best flavor and texture for this recipe.
Enjoy a Slice of Nostalgia
These Apricot Butter Bars are more than just a sweet treat—they’re a slice of baking history, showcasing the simple, yet flavorful desserts that have been loved for generations. Whether you’re enjoying them with a hot beverage or sharing them with friends and family, these bars are sure to bring a smile to anyone’s face. Explore more recipes from Vintage Recipe Box 034 and discover the timeless flavors that have been cherished for decades.
Apricot Butter Bars combine a buttery shortbread base with a sweet and tangy apricot topping, making them an irresistible treat. These bars are perfect for afternoon tea, a light dessert, or a special treat to share with friends and family.
Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy.
Links to find other recipes:
Apricot Butter Bars
Food History
Fruit bars have long been a staple in home baking due to their delicious combination of fruit and pastry. Dried apricots, known for their intense flavor and sweetness, make these bars particularly delectable and provide a beautiful texture contrast to the crunchy walnuts and soft pastry base.
Dive into deliciousness!
Discover the story behind your favorite treats in Dessert Bars: A Sweet Blend of History, Ingredients, and Recipes.
Recipe Discussion
The recipe begins with a simple shortbread crust made from butter, flour, and sugar, mixed until crumbly and then pressed into a baking pan. This base is pre-baked to ensure it’s partially set before adding the topping. The apricot filling starts with dried apricots that are simmered to enhance their flavor and texture. Eggs, brown sugar, and vanilla are beaten together, then dry ingredients including flour, salt, and baking powder are sifted and blended in. Chopped walnuts are added for a nutty crunch, and the prepared apricots are folded into the mixture, creating a rich and flavorful topping that’s spread over the crust and baked until set.
Serving Suggestions
Apricot Butter Bars are best enjoyed slightly warm or at room temperature. They can be dusted with powdered sugar for an extra touch of sweetness and elegance. Serve these bars as part of a brunch spread, as a dessert after a casual meal, or packed as a snack for a day out.
More Vintage Recipes
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Preparation Tips
- Pastry Blender: Using a pastry blender to combine the butter, flour, and sugar for the crust will help achieve a fine, crumbly texture ideal for pressing into the pan.
- Simmering Apricots: Ensure that the apricots are tender but not overly mushy after simmering to maintain some texture in the bars.
- Cooling Apricots: To prevent premature cooking, allow the apricots to cool completely before adding them to the egg mixture.
- Baking Temperature: There seems to be a typo in the baking temperature for the second bake. It should likely read 325 degrees Fahrenheit, consistent with the temperature used for baking the crust.
Sweet Alert!
October 14 is National Dessert Day and December 4 is National Cookie Day—the perfect time to indulge!
Vintage Recipe Box 034
There are many fun recipes to read in the box this recipe for Apricot Butter Bars was with. Click here to read the history of VRP034 – Lot of Recipes with no box and click here to view all the VRP034 Vintage Recipe Box Recipes.
Apricot Butter Bars Recipe
Apricot Butter Bars
Ingredients
- 1/2 cup butter, softened
- 1 cup flour, sifted
- 1/4 cup sugar
- 1 cup dried apricots, chopped
- 2 eggs, well beaten
- 1 cup brown sugar, packed
- 1/2 teaspoon vanilla
- 1/3 cup flour sifted
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup walnuts, chopped
Instructions
- Combine the butter, flour, and sugar with pastry blender until crumbly
- Press into bottom of ungreased 9" x 9" baking pan
- Bake at 325 degrees for 25 minutes
- Meanwhile, rinse the chopped apricots and cover with cold water
- Simmer the apricots for 10 minutes and drain
- Allow the apricots to cool
- Beat the eggs with the sugar and vanilla
- Sift the dry ingredients together and blend into the egg mixture
- Add the nuts and apricots
- Spread batter over the baked crust
- Bake at 300 degrees for 30 minutes