Print

Rosemary Apricot Bars

Rosemary Apricot Bars
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful combination of sweet apricots and aromatic rosemary with these Rosemary Apricot Bars. These bars offer a perfect balance of flavors, making them an ideal dessert for family gatherings, picnics, or simply as a sweet snack at home. The buttery shortbread base is topped with a luscious apricot filling and finished with a crumbly topping, creating a treat that is not only delicious but also visually appealing. Simple to prepare and versatile enough to suit various occasions, these bars are sure to become a favorite in your dessert repertoire.

Ingredients

Scale
  • 6 ounces unsalted butter, cubed and at room temperature
  • 2 ounces confectioners' sugar (1/2 cup)
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon pure vanilla extract
  • 1 1/2 teaspoons fresh rosemary, finely chopped
  • 8 1/2 ounces all-purpose flour (1 3/4 cups)
  • 2 cups dried apricots (14 ounces)
  • 1/2 cup dry white apple vinegar
  • 1/2 cup water
  • 1 1/2 tablespoons freshly squeezed lemon juice (omit if using California dried apricots)
  • 3 3/4 ounces granulated sugar (1/2 cup)
  • 3 tablespoons honey
  • 2 tablespoons apple juice
  • 1/8 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/3 cup pecans, finely chopped
  • 1/8 teaspoon kosher salt
  • 2 ounces unsalted butter, cold and cubed

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare an 8×8 or 9×9 inch nonstick pan with parchment paper.
  2. In a stand mixer, cream together unsalted butter, confectioners' sugar, and salt until fluffy. Add vanilla extract and fresh rosemary, then mix in all-purpose flour until smooth.
  3. Press dough into the prepared pan and refrigerate for 30 minutes before baking for 25–30 minutes until golden.
  4. For the filling, simmer dried apricots with dry white apple vinegar, water, granulated sugar, honey, and lemon juice until soft. Puree until smooth with some texture remaining.
  5. Prepare the topping by mixing flour, brown sugar, chopped pecans, and cold butter until crumbly.
  6. Spread the warm apricot filling over the cooled shortbread layer and top with the crumble mixture. Bake for an additional 25–30 minutes or until golden.

Nutrition

Find it online: https://teffrecipes.com/rosemary-apricot-bars/