Rosemary Apricot Bars
Are you looking for a unique and show-stopping dessert? These Rosemary Apricot Bars are sure to impress! They feature a delicate rosemary shortbread base, a luscious wine-infused apricot jam filling, and a rich, buttery brown sugar-pecan topping. I bet you can’t stop at just one!
- 6 ounces unsalted butter - softened (room temperature)
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
- 3/4 teaspoon pure vanilla extract
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon fresh rosmary, finely chopped
- 1 cup all purpose flour
- 3/4 cup all-purpose flour
- 2 cups dried apricots (14 oz)
- 1/2 cup dry white wine (a chardonnay)
- 1/2 cup water
- 1 tablespoons freshly squeezed lemon juice (omit if using California dried apricots)
- 1/2 tablespoon freshly squeezed lemon juice (omit if using California dried apricots)
- 1/2 cup granulated sugar (3 3/4 oz)
- 3 tablespoons honey
- 2 tablespoons brandy
- 1/8 teaspoon kosher salt
- 1/2 cup all purpose flour
- 1/2 cup brown sugar 3 1/2 oz (packed)
- 1/3 cup pecans 1 1/2 oz (finely chopped)
- 1/8 teaspoon kosher salt
- 4 tablespoons Unsalted Butter 2 oz (cold and cubed)
Grease the inside of an 8x8 or 9x9 inch nonstick pan (I use baking spray with flour) and line it with parchment paper, leaving an overhang on two sides of the pan.
In a stand mixer fitted with the paddle attachment, cream the butter, confectioners' sugar, and salt medium-high until light and fluffy, 3-5 minutes. Add the vanilla and rosemary, then lower the speed and gradually add the flour until the dough is smooth.
- Place the flour, brown sugar, pecans, and salt in a medium-sized bowl, stirring to combine. Add the butter and then, using a fork or clean fingers, press the ingredients together until the butter is incorporated (some pea-sized pieces of butter here and there are fine).
- In a medium saucepan, combine the apricots, white wine, water, lemon juice, sugar, honey, brandy, and salt over medium heat. Once simmering, cook for 10 minutes, then increase the heat to medium-high. Boil until the remaining liquid is mostly reduced, stirring frequently, about 3-4 minutes. Allow the filling to cool until it's still warm but no longer scorching hot (you can speed this process up in the refrigerator), then transfer to a food processor. Pulse several times to chop the apricots, then puree until smooth but with some texture.
Spread the apricot filling evenly on top of the shortbread, ensuring it's level (optionally, you can lightly grease the exposed sides of the pan to prevent the filling from sticking to them). Sprinkle the topping over the apricot layer evenly and gently press into place.
Bake until the topping is golden brown and slightly firm, 25-30 minutes for an 8x8-inch pan or 20-25 minutes for a 9x9-inch pan. Allow to cool completely before cutting into bars.
Store in an airtight container at room temperature or in the refrigerator for up to one week. You can also wrap and freeze the bars for up to 3 months (make sure they're not touching or are wrapped individually). Using wax paper or parchment paper in between layers.
