Rosemary Apricot Bars
INGREDIENTS
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For the rosemary dough:
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•12 tablespoons unsalted butter, cubed and at room temperature
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•1/2 cup powdered sugar
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•1/2 teaspoon salt
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•3/4 teaspoon vanilla extract
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•1 1/2 teaspoons fresh rosemary, finely chopped
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•1 3/4 cups all purpose flour
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For the apricot filling:
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•2 cups dried apricots
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•3/4 cups white wine (I used Vendange Chardonnay, great for cooking)
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•3/4 cup water
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•1 1/2 tablespoons lemon juice (omit if using California dried apricots)
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•1/2 cup sugar
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•3 tablespoons honey
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•2 tablespoons brandy
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•pinch of salt
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For the crumb topping:
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•1/2 cup all purpose flour
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•1/2 cup packed brown sugar
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•1/3 cup pecans, finely chopped
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•pinch of salt
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•4 tablespoons cold unsalted butter, cubed
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