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 :)
katiebarlow says
Yumm…apricot and rosemary sound soo good together!
thecompletecookbook says
What a fabulous recipe – great combination of flavours.
Have a happy day.
:-) Mandy
inpursuitofrealfood says
no way! Those are getting made!:)
Zoe says
I think I will try these – sound amazing.
Zoe says
Okay, so I made these last night… And, as they definitely do not look like your beautiful jewels they are amazing. Really strange combination of flavors, a bit surprising, but refreshing and vibrant in your mouth.
I will also be gifting some of these! I had one with my coffee today and wanted another straight away! I will post pictures from my expierience soon at Pantry and Fridge, so you can see them.
THANKS!
lambyknits01 says
These look amazing, but I have never thought to use rosemary with anything sweet before…now I’m curious ;) Thanks for sharing!
nataliadecubaNatalia says
Breathtaking! I am salivating!
Julie says
I’ll save this! :-D
Lauren says
Hi Jen,
Thanks for stopping by my blog! I’m so glad I checked yours out… straight to my favorites! I love your recipes and pictures, and am personally dying to go to culinary school so I’ll enjoy reading about your experience. Take Care!!
softa123 says
I love your website!!! I think I will make these for Rosh Hashanah. I have everything but the fresh Rosemary in the house…and I am drooling over these bars! Also I thank you for visiting my website, A Tzimmes.
You said in the recipe for Apricot Bars that you altered the topping, but you didn’t say how. Want to share that information? :)
I will be following you! Thanks again for the recipe and visiting A Tzimmes!
Savory Simple says
I didn’t alter it too much. I chopped the nuts finely instead of coarsely because the source I referenced said their topping was too crumbly. I added an extra tablespoon of butter for the same reason. It came out perfectly.
drdebraw says
Gorgeous – at the top of the list after my raw experience. I’m sure the kids will love them too! Thank you.
Styln says
What a great combination of flavors! It looks oh so scrumptious! I was an apricot maniac as a small child in Los Angeles. We had an apricot tree in the yard and I begged for them everyday. Once in Detroit, I discovered my grandmother’s lemon meringue pie and forgot all about apricots. I didn’t rediscover apricots until I was a teenager.
There needs to be more desserts featuring the apricot.
Hilary says
I would never have thought to put rosemary + apricot together – delicious!
Thank you so much for the like on my lemon curd post! Your site is beautiful.
XO – Hilary
mzakrzew says
Thanks for subscribing to my blog! Your blog is awesome! I’m totally going to make these for my “fall party” next week. I was expecting them to have some sort of milk product, and I’m allergic to milk protein (butter seems to be OK though!), and pleasantly surprised that I can eat these! Think this would work well with other dried fruits? Or even fresh fruits?
Savory Simple says
I would use dried fruit so you can make a paste filling with the right consistency. Fresh fruit will probably thin out too much. But I think any dried fruit would work well. Maybe dried figs?
myspork says
This looks wonderful. I wonder if I could do an adaptation for my Low Amine blog (http://aminerecipes.com) that would work? I’d need to use fresh apricots, cashews, and nix the brandy. You think it would work? I’m not much of a baker, myself…
Savory Simple says
Nixing the brandy and using cashews will be fine, but I’m not sure how well fresh fruit will work. You need to make a layer thick enough to be sliced through and hold it’s shape. Even if you cook away most of the liquids it will probably be thin. I’m not really familiar with the basics of low amine cooking. Can you use any dried fruits?
photosbymartina says
Awesome photo, looks yummy!