Ever since discovering how apricot preserves elevated the Ham, Brie and Arugula Sandwich to a swoonworthy level of deliciousness, my affinity for all things apricot deepened even further. For the first time, I shifted from looking at apricot preserves through a sweet only to a sweet and savory lens. When apricot preserves are paired with something slightly bold and savory, like rosemary for example, the interplay of flavors becomes an unexpected, irresistibly addictive combination. In other words, the taste of the two flavors experienced together are even better than either one of them are on their own. As is the case in these binge worthy Rosemary Shortbread Apricot Bars.
A rosemary shortbread base, topped with apricot preserves given a boost of flavor with brandy, and a buttery, dark brown sugar, toasted pecan crumble topping are a trifecta of layered scrumptiousness.
Before you scroll down to the recipe, let me just say 'please don't be adversely swayed by the number of steps' involved in making these luscious Rosemary Shortbread Apricot Bars. As much as I too love the easy recipes, the ones having both high visual and taste appeal, I hate having be the one to say there are no quick and easy shortcuts when flavor layering is involved. However, in spite of the number of steps involved in making these bars, it's really a pretty easy recipe.
As far as ingredients go, I live by a few rules. High quality ingredients are a must. Given the choice between a regular unsalted butter and a European-style unsalted butter, I always go with the latter. When cookie or bar recipes involve nuts, the nuts must always be toasted first. Fresh herbs and dried herbs are not always interchangeable. I know those may sound a bit fussy, but given the choice between good enough and great (especially when food is involved), my tendency is to go for great.
Freshly minced rosemary, room temperature European style butter, a good vanilla, some Kosher salt, all-purpose flour, and confectionary sugar are the shortbread base ingredients. Once the shortbread dough comes together in a standing mixer fitted with a paddle attachment, it gets pressed into a parchment paper lined 9" square baking pan. After spending about 30 minutes in the refrigerator, the shortbread is baked for 25-30 minutes in a preheated 350 degree (F) oven. While the dough is chilling, toast the pecans and mix together the apricot preserves and brandy over low heat until the brandy is absorbed. Let the pecans cool slightly before chopping and allow the apricot preserve mixture to cool down slightly. The butter pecan crumble topping can be made in a medium sized bowl (using your hands or a fork) and chilled until you are ready to use.
After the shortbread layer bakes for 25-30 minutes or until golden, the apricot preserve/brandy layer goes on, followed by the buttery dark brown sugar pecan crumble. Before mixing in all of the chopped pecans into the crumble, reserve about two tablespoons to sprinkle on top. To get that bakery finish look to your crumble topping, squeeze small amounts of the crumble mixture together with your fingers and then drop them on top of the apricot layer.
Once all of the layers are assembled, the bars go back into the oven for an additional 24-26 minutes. Allow the bars to cool completely before dusting with confectionary sugar and cutting. Even better, chill the cooled bars for at least an hour before dusting and cutting them into 16 evenly sized bars.
The bars can be served at either room temperature or chilled. I really like them best slightly chilled.
Next to the Raspberry Crumb Bars, these Rosemary Shortbread Apricot Bars are now up at the top of my favorite dessert bars list. The combination of textures and flavors in these bars will satisfy cravings you didn't even know you had. The unexpected sweet and savory combination of the apricot preserves and fresh rosemary gives rise to an extraordinary, amazing interplay of flavors.
Recipe
Rosemary Shortbread Apricot Bars
Makes 16 two inch sized bars
Ingredients
Rosemary Shortbread
1 3/4 cups (228g) all-purpose flour
1/2 teaspoon Kosher salt
2 1/2 teaspoons, fresh rosemary leaves, minced
3/4 cup (170g) unsalted butter, room temperature (recommend a European or European-style butter)
1/2 cup (60g) confectionary sugar
1 teaspoon vanilla
Apricot Filling
12-13 ounces (340-370g) apricot preserves
1 Tablespoon brandy (optional, but really good)
Pecan Crumble Topping
1/2 cup plus 1 Tablespoon (73g) all-purpose flour
4 Tablespoons (57g) unsalted butter, room temperature
2/3 cup (72g) pecan halves, toasted, coarsely chopped and divided
1/2 cup (100g) dark brown sugar
1/8 teaspoon Kosher salt
Confectionary sugar for finishing
Directions
Rosemary Shortbread
1. Line a 9" square baking pan (metal) with parchment paper. Set aside.
2. In a medium sized bowl, whisk together the flour, Kosher salt, and rosemary leaves. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and confectionary sugar until light and fluffy (about 2 minutes).
4. Beat in the vanilla.
5. On low speed, add in the dry ingredients. Mix until the dough begins to come together.
6. Press the dough evenly into the prepared pan, ensuring there is a slight edge of dough along the sides of the pan. Chill in the refrigerator for 20-30 minutes.
7. Preheat the oven to 350 degrees (F). Place the pan of shortbread on a large baking sheet. Bake the shortbread base for 25-30 minutes or until lightly golden (rotate the baking sheet midway through the baking process).
8. Remove from the oven and place pan on a cooling rack. Keep the oven on.
Apricot Filling
1. If using brandy, heat the apricot preserves and brandy together in a small saucepan over low heat until the brandy is absorbed.
2. If not using the brandy, you do not need to heat the preserves.
3. Spread the preserves over the baked shortbread layer.
Pecan Crumble Topping
1. In a medium sized bowl, blend the flour, butter, dark brown sugar, coarsely chopped pecans, and Kosher salt until well blended. Place in the refrigerator to chill while the shortbread layer is baking.
2. Squeeze pieces of the crumble topping in your fingers and drop on top of the apricot preserve layer. Top with the reserved 2 Tablespoons of chopped pecans.
3. Place baking pan on the baking sheet, return to the 350 degree (F) oven and bake for 23-25 minutes or until the top is golden brown.
4. Remove from the oven. Transfer the pan to a cooling rack. Let the bars come to room temperature before cutting. The better option is to allow the cooled bars chill in the refrigerator for at least one hour before dusting with confectionary sugar and cutting into 16 even sized bars.
5. Serve immediately or store well wrapped in the refrigerator until ready to serve.
Notes: (1) I used Kerrygold unsalted butter and Bonne Maman Apricot Preserves. (2) To toast the pecans, preheat the oven to 350 degrees and bake the pecans on a baking sheet for about 7-8 minutes. Remove the toasted pecans from the oven and immediately transfer to a cutting board to allow the pecans to begin to cool down. Allow your coarsely chopped pecans to cool down before adding them to the other crumble ingredients.