|Rosemary Apricot Squares|
Over the years, I have accumulated quite a few different types of baking pans. My family would tell you "there's not a baking pan mom doesn't have". Then why, when I go into my cabinet, could I not find a 9 inch square baking pan? I did have an 8 inch square pan and thought…what's an inch? As an experienced baker, I know an inch could make a big difference. It was going to have to do!
This week is "Baked Sunday Mornings"! The recipe chosen was for these beautiful Rosemary Apricot Squares. The idea of adding the rosemary to the crust did not appeal to me, even though I really love the flavor. I wasn't sure I would like it in a sweet pastry.
Making the crust was fairly easy... everything in the mixer and pressed into my 8 inch square pan, refrigerate and then bake.
The apricot filling took more time, easy to put together but, almost an hour to simmer on the stove. Finally, scraped into a food processor and blended until smooth. Now, prepare the crumb topping by mixing all the ingredients in a bowl on the stand mixer and it's ready to use. Spread the filling on top of the baked crust…sprinkle on the crumbs and bake.
Here's where the 8 inch pan made a difference. Mine were fatter and would definitely be difficult to eat out of the hand. These are a dessert I probably would not have chosen to make, but I'm so glad I did. These bars were delicious and I really enjoyed the merging of the different flavors. The shortbread crust was wonderful. The apricot filling so good it was worth the time it took. I will definitely be making these again...when I get my 9 inch pan!
This recipe can be found in the book Baked Explorations or here at Baked Sunday Mornings!!
|Rosemary shortbread pressed into pan|
|Apricot mixture ready to be spread onto baked crust|
|Crumbs on top and ready for the oven|