Apricot Rosemary Bars

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    Chef Valentina
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A word from the cook
Some ingredients are just meant to be together. In this recipe slightly sweet apricots are accompanied by light rosemary flavour and a light crunch of roasted almonds.

For the shortbread layer:
- 170gm butter at room temperature cut in cubes
- ½ cup powdered sugar
- 1 sachet vanilla sugar
- 1½ teaspoons fresh rosemary, finely chopped
- 1¾ cups flour
- pinch of salt

For the crumble:
- 60gm butter, cold cut in cubes
- ½ cup flour
- ½ cup brown sugar (or regular white sugar)
- 1/3 cup roasted almonds, finely chopped
- pinch of salt

Apricot filling:
- 1 1/2 cups dried apricots
- 1 cup water
- 2 tablespoons lemon juice
- 1-2 tablespoons of vinegar (if desired)
- ½ cup sugar
- 3 tablespoons honey
- pinch of salt


1) Grease a baking tray with a bit of oil and line it with parchment paper.

2) To make the rosemary shortbread: beat the butter, powdered sugar and salt until light and fluffy. Add the vanilla and rosemary, then gradually add the flour until the dough is smooth.

3) Press the dough evenly into the prepared pan. Refrigerate for 20-30 minutes – the dough needs to rest.

4) Preheat the oven to 180 degrees C. Bake the shortbread for 25-30 minutes, or until lightly golden on top. Allow to cool to room temperature.

5) To make the apricot filling combine all ingredients in a medium saucepan. Simmer on low heat for 45 minutes, or until apricots are soft and nearly no liquid left. Cool to room temperature and then puree in a food processor until smooth.

6) To make the crumb topping: combine all ingredients in a blender and pulse until the mixture is just combined and crumbly. Don’t over-mix, otherwise the mixture will form the dough instead of crumble.

7) Spread the apricot paste evenly on top of the shortbread. Sprinkle on the crumble topping evenly. Bake for 20-25 minutes, until the topping is golden brown.

8) Cool completely before cutting into bars of desired size.

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