If you love a unique, impressive dessert, these rosemary apricot bars might be your new best friend! A delicate rosemary shortbread sits on the bottom, the filling is a wine-infused apricot jam, and the brown sugar-pecan topping is rich and buttery. I dare you to eat just one!
These rosemary apricot bars are actually one of the first desserts I ever shared on Savory Simple. I’ve been wanting to revisit this recipe for ages, and I’m so glad I finally did! They’re just as incredible as I remember. I’ve updated the recipe with minor changes to the ingredients and instructions, and included new photos.
The bars have three layers:
- A flaky, slightly sweet rosemary shortbread cookie layer on the bottom.
- A wine and brandy-infused apricot jam filling that’s bright, sweet and tart.
- A crumble layer on top that highlights brown sugar and pecans.
Doesn’t that sound good? These are a party show-stopper and will be perfect for your next summer potluck and barbecues.
Can I Omit The Alcohol From Rosemary Apricot Bars?
If you don’t consume alcohol, you can absolutely omit the wine and brandy from this recipe, though I recommend leaving them in if possible! They add a wonderful flavor and depth.
To omit the alcohol, simply replace them with the same amount of water (so add an additional 1/2 cup + 2 tablespoons). This liquid will help the dried apricots reconstitute.
California vs. Turkish Dried Apricots in Recipes
California and Turkish (Mediterranean) dried apricots are created from two different apricot varieties, and they’re also processed in different ways. Because of this, each version has its own unique taste, texture, and appearance. So which version is best for recipes like these apricot bars?
California apricots have a deep orange color, and they’re halved before being dried. This results in a thin, shriveled fruit with a chewier texture and more concentrated flavor. They’re also usually the more expensive of the two varieties.
Turkish apricots have more of a yellow-orange color. They’re dried whole and then pitted, which retains more moisture and results in a more plump and juicy flesh by comparison. They’re more sweet than tart, and are also less expensive.
What does that all mean? With a better price point and more neutral flavor/texture, Turkish apricots are best for using in recipes. California apricots, on the other hand, are a great choice for snacking.
How to Measure Flour
For baked goods (as well as desserts like custard and ice cream), I always recommend using a kitchen scale to measure flour by weight instead of volume. Weight (ounces, grams, etc) will always give an accurate measurement of dry goods; volume (cups) can create varied results.
A cup of flour can weigh anywhere from 3 1/2 to 5 ounces. That could make a big difference in your recipe! If you still want to use cups, there’s a proper technique to make sure you get the best results possible.
My post How to Measure Flour explains all of this in more detail.
More Dessert Bar Recipes
If you love dessert bars, you need to check out my Blueberry Bars, Chocolate Pretzel Peanut Butter Blondies, Pecan Pie Bars, and Classic Brownies! For more recipes, be sure to check out my archive of Cookies & Bars. I’m also loving this roundup of Dessert Bar Recipes from Taste of Home.
Rosemary Apricot Bars
Ingredients
For the rosemary dough:
- 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 (see notes)
- 8 1/2 ounces all-purpose flour (1 3/4 cups)
For the apricot filling:
- 2 cups dried apricots (14 ounces)
- 1/2 cups dry white wine (I used Chardonnay)
- 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 brandy
- 1/8 teaspoon kosher salt
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed (3 1/2 ounces)
- 1/3 cup pecans, finely chopped (1 1/2 ounces)
- 1/8 teaspoon kosher salt
- 2 ounces unsalted butter, cold and cubed
Instructions
- 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.
- Prepare the Rosemary Shortbread: In a stand mixer fitted with the paddle attachment, cream the butter, confectioners' sugar and salt on 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.
- Press the dough evenly into the prepared pan. Refrigerate for 30 minutes. While the dough is chilling, preheat the oven to 350 degrees F. Once the dough is chilled, bake the shortbread for 25-30 minutes, or until lightly golden on top. Allow shortbread to cool to room temperature.
- Prepare the Apricot Filling: 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.
- Prepare the Crumb Topping: 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).
- Spread the apricot filling evenly on top of the shortbread, taking care to make sure it's level (optionally, you can lightly grease the exposed sides of the pan to make sure the filling doesn't stick to the sides). 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 leftovers 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).
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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These look/sound amaaazing!
Oh my! I’m making this this weekend! This is gonna be one tasty slice!
Wow, what an intriguing combination! I love herbs in just about anything, rosemary in particular. Great find, thanks for sharing!
Yum. These look sooo good!
These are gorgeous little bars. I use rosemary in sweets often. It’s the perfect herb!
This looks absolutely divine!
HI, loved your blog…amazing recipes!!
I love how you use herbs like lavender and rosemary in your cooking. I would never have thought to have rosemary in a shortbread but this recipe sounds amazing !
I am completely intrigued. I had a dessert in Germany that had a sprinkle of this very special rosemary and sugar topping for my special type of goat cheese cheese cake. Amazing flavor the rosemary brings to dessert. I want to try your dessert and then try a sprinkle of my special rosemary dessert powder on top. Thanks for this beautiful recipe.
Read about this recipe in the NY times and started rooting around at all the different versions. I made your recipe last night.
These are delicious. When I make them again, and I will, I plan to stir in two tablespoons of cognac just prior to the puree stage. I will also put a touch of grated lemon peel in the crust.
I am also planning to make these with dried cherries and bourbon for a filling, with a topping of smoked almonds.
My version can be seen here: http://www.mosesjonah.blogspot.com/2012/12/cookie-smackdown-here-we-come.html
They’re so good, aren’t they? Probably one of my favorite desserts on the blog. All of your ideas sound amazing!
OK, I made them again, but this time I made one significant change and I will never make them any other way again. I know this will gross out a lot of people, but here goes: I cut them into tiny square and topped each one with a tiny bit of Australian blue cheese. I served them with red wine and people positively swooned over them. SWOONED!!! I’ve never seen such a reaction. It is my new go-to hors d’oeuvres.
One more thing: I did a double-overhang of parchment, which kept the apricot filling from turning so brown on the edge.
I think that sounds incredible! I love mixing sweet and savory.
Are these more of a dessert or appetizer?
It’s definitely a dessert!
These apricot bars look absolutely divine! I would love to try them…which brings me to this question…what would you use in place of the wine? We don’t drink alcohol and so I was wondering what you would suggest as an alternative. Thanks so much!
You could try using water instead? I can’t promise the same flavor but there’s really no other substitution in this instance.
This flavor combination is out of this world fabulous!
These were amazing! I never would have ever thought to use rosemary in a dessert recipe – I’ve always thought of it as a more savory addition to a meal, but it totally works here!