These easy-to-make and convenient-to-eat Apricot Pistachio Bars are a sure crowd-pleaser you’ll want to bring to any potluck or picnic. Buttery shortbread crust and super tender, jammy apricots on top enriched with a sprinkle of pistachios and vanilla bean seeds offer a taste of summer’s bounty.
Flavorful vanilla bean and apricots pair perfectly in this treat. You’ll need half a vanilla bean for this recipe. Cut it open with a knife, flatten it out, and scrape out the seeds with the point of your knife. Add the seeds to the bowl with apricots and toss to coat. However, if you don’t have a vanilla bean on hand, swap it out for one teaspoon of vanilla extract. In this recipe, both crust and crumble topping are made from the same butter-sugar-flour mixture. Precooking the crust will help to get a nice and crisp bottom without overcooking the filling. Choose apricots that are plump, slightly soft with orange color. Remember that fresh fruit is tender, so refrigerate ripe apricots until ready to bake. These apricot bars are best enjoyed fresh on the day they are made.
To make the Apricot Pistachio Bars, you will need the following ingredients:
Preheat the oven to 350 °F. Line an 8-inch square baking pan with parchment paper and lightly spray with cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, combine 1 ½ sticks softened butter, ½ cup sugar, ⅓ cup brown sugar, ⅛ teaspoon kosher salt, and 1 teaspoon vanilla extract.
Mix on medium speed, scraping down the bowl as needed, about 2 minutes.
Add in 2 cups all-purpose flour and mix until the dough becomes sandy in texture. Don’t overmix.
Transfer one-third of the prepared dough to a small bowl. Use your fingers to press the dough into small clumps. Transfer the bowl to a freezer to chill.
Using your hands, press the remaining dough into the bottom of the prepared baking pan. Prick the dough all over with a fork.
Bake the crust for 18 minutes or until golden brown. Remove from the oven and place on a wire rack to cool while you prepare the filling.
In a large bowl, combine the quartered apricots, 3 tablespoons sugar, 1 tablespoon cornstarch, lemon juice, and vanilla bean seeds and toss to coat well.
Spread the apricot filling evenly over the cooled crust.
Sprinkle the top with 1 tablespoon finely chopped pistachios. Crumble the reserved chilled dough over the filling. Sprinkle the top with more sugar.
Bake for about 45 to 55 minutes or until the top is lightly golden and the apricot filling is bubbling.
Remove from the oven and transfer to the wire rack to cool completely before cutting into bars.
Cut into bars and serve. The apricot bars are best enjoyed fresh on the day they are made.
Planning your weekend baking? Pick up some ripe apricots and try out these Apricot Pistachio Bars. Buttery, crispy, sweet and pleasantly tart, these bars are a real crowd-pleaser. If you try this recipe, please share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram.
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