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
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Karen says
Oh my goodness, the recipe sounds great. Thank you for sharing.
Rufus' Food and Spirits Guide says
Wow, brandy, rosemary and apricot. These sound simply amazing.
Savory Simple says
They really are. I had to give the rest away or I would have eaten every single one of them.
Kate Abbott - Clifton Kitchen says
Hello and thank you for visiting my blog. I have whizzed my way through some of your posts and have to say your blog is lovely as are the recipes. This particular one I will be trying very soon.
Take care,
Kate
Carolyn Chan says
This looks AMAZING ! I have been hankering to bake something yummy – thanks for sharing this recipe !
Allan Armstrong says
nice photo… excellent styling!
Linnell says
Hi and thanks for visiting What About This?. These bars sound amazing and with a room-sized mound of rosemary in my backyard and fresh California apricots just around the corner, there’s no excuse for me not to try this recipe!
Savory Simple says
Let me know what you think if you make them!
ceciliag says
This sounds SO divine! and apricots! yum c
Flip's Foodie Files says
I can’t wait to try these! Thanks for sharing!!
Mama's Gotta Bake says
What gorgeous photos! I love this recipe, the results look amazing. What a great combination of rosemary and apricot.
Kajalita says
Beautiful! Those look de-lish!
teenylittlesuperchef says
Hola! This looks muy delicioso! I’m always looking for new ways to utilize all the rosemary I have growing in my garden, and I think this could be a good answer. Thanks for the recipe :)
Savory Simple says
I’m jealous that you have a garden with rosemary! I can’t seem to get anything to grow properly in my apartment. Enjoy!
JamieAnne says
These look beautiful. Yum!
njbrown says
Your recipes look wonderful, and the pictures are gorgeous! I’m putting a link to your site on my blog.
Best wishes,
Nancy Brown
Savory Simple says
Thank you, I’m honored!
Lan says
Jen,
the picture looks amazing! you did such a great job with the styling etc!
i’m a fan of any kind of fruit bars, especially when there’s alcohol is used.
Savory Simple says
Thank you! Slow and steady progress!
Savory Simple says
It still wasn’t good enough for Tastespotting but at least Foodgawker showed me some love.
koshercorvid says
Those look delightful. And full of wine, which makes everything better. I need to try them with pumpkin seeds instead of pecans in the topping. (Dried apricots stuffed with pumpkin seeds are one of my favorite snacks ever.)