Rosemary apricot bars

Time 1 hour 30 minutes
Yields Serves 12 to 18
Rosemary apricot bars

Line a 13-by-9-inch baking pan with foil and grease with butter.


Using a stand mixer fitted with the paddle attachment, cream together the room temperature butter and powdered sugar until light and fluffy, 1 to 2 minutes over low speed. Beat in one-half teaspoon salt, vanilla, zest and rosemary. Slowly incorporate 1 3/4 cups flour.


Using lightly floured hands, press the dough into the prepared pan. Refrigerate for 30 minutes. Meanwhile, heat the oven to 350 degrees.


Bake the shortbread until lightly browned, 25 to 30 minutes. Set aside and cool to room temperature.


While the shortbread is cooling, cook the apricot mixture: In a small, heavy-bottomed pan, combine the apricots, water, granulated sugar, honey, rum and remaining one-eighth teaspoon salt. Bring to a simmer and cook, stirring frequently, until thickened and most of the liquid is absorbed, about 1 hour. Set aside to cool, then puree in a food processor until smooth. Spread the cooled apricot mixture over the cooled shortbread. Heat the oven once more to 350 degrees.


In the bowl of a stand mixer, combine the dark brown sugar, almonds and remaining 3 tablespoons chilled butter with the remaining one-half cup flour, and beat until it begins to clump together.


Sprinkle the crumble topping over the apricot layer, then bake until the topping is browned, 20 to 25 minutes. Cool completely in the pan before slicing and serving.

Adapted from Kelli Abrahamian.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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