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Rosemary Apricot Squares from Baked Explorations

Rosemary Apricot Squares from Baked Explorations - Trio

A couple of weeks ago, I shared a recipe for Pumpkin Cheddar Muffins from the new cookbook, Baked Explorations: Classic American Desserts Reinvented.   These Rosemary Apricot Squares are from the same book and a continuation of my review of the newer Matt Lewis dessert cookbook.    I adore these types of desserts, as it’s sweet with some savory and nothing gooey or overly decadent about it.     The rosemary short crust is a treat all it’s own…but wait, there’s more!   It’s a triple deckered dessert with a fantastic crust, sweet and tangy filling and crumbly topping goodness.

Like all good things, there is an investment of time to bring these squares together.  Some of the steps can be done ahead of time.    Nothing difficult, just several separate steps to get the delicious end result.   The squares boasts sophistication and like the Pumpkin Cheddar Muffins, the recipe incorporates great ingredients in an unlikely, but complimentary, assembly of flavors.

I can’t wait to try the next recipe on my radar from this book!     However, unlike the last two recipes I’ve shared…the next one will be a review of the dessert and my notes without the recipe.    It’s a gem of a book and if you like classic desserts and are ready to try a spin on those classics, I think you won’t be disappointed with this collection of recipes for your own cookbook library.   Also, I’m finding that of the three recipes I’ve tried from Matt Lewis, the directions are right on and doable.

Teenie Notes

  • Added 1 tablespoon of old-fashion oats to the crumb topping.
  • The topping needed a little assistance browning, so by the end of the baking time, I set the oven to broil and watched for it to start turning a golden brown. Pulled immediately. Don’t leave unattended if you broil the topping.
  • Increase pecans to a little over 1/2 cup in the crumb topping.
  • You can prepare both the short-bread crust and crumb topping in advance. For the crust, you can keep it refrigerated without baking it for a couple of days, as long as you cover it. Remove from refrigerator at least 30-45 minutes before ready to use. For the crumb topping, make in advance and keep in refrigerator, covered in an airtight container until ready to use.
  • Note: My crust came out a little thicker because I used an 8-inch square pan instead of a 9-inch square pan.
  • Matt Lewis suggests using California Apricots because they tend to be tangier and have a stronger apricot flavor.  I could not find “California” apricots in my local markets, so I used the alternative Mediterranean variety.
Rosemary Apricot Squares
source slightly modified from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis & Renato Poliafito & Food & Wine’s Best of the Best Cookbook 2009

Makes 9-12 Squares

Ingredients

Apricots in Brandy-Sugar syrup

Rosemary Short-Dough
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons fresh rosemary, minced
12 tablespoons unsalted butter, cubed 1/2-inch and room temperature
1/2 cup confectioners’ sugar, sifted
3/4 teaspoon pure vanilla extract

Apricot Filling
2 cups dried California apricots
1/2 cup granulated sugar
3 tablespoons honey
2 tablespoons brandy
1 1/2 cups water
Pinch of salt

Crumb Topping
1/2 cup all-purpose flour
1 tablespoon old-fashion oats
1/2 cup firmly packed dark brown sugar
1/2 cup pecans, coarsely chopped
Pinch salt
3 tablespoons cold unsalted butter, cubed 1/2-inch

Directions

Spray a 9-inch square baking pan with nonstick spray and line with parchment paper with an overhang of the parchment paper on two sides.

Pre-bake Rosemary Short Crust

In a medium bowl, which together the flour, salt, and rosemary. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter with the confectioners’ sugar and vanilla at medium speed until the mixture is fluffy. Adjust the mixer to its lowest speed and add flour mixture. Scrape the dough into prepared pan and press it into an even layer. Place pan in the refrigerator for at least 30 minutes.

Preheat oven to 350 degrees. Bake the short crust until golden, about 25-30 minutes, rotating the pan half-way through baking time. Cool the pan/baked short crust.

Prepare Apricot Filling

Place apricots, sugar, honey, brandy, salt and water in a medium saucepan and simmer over low heat for 45-60 minutes, or until the apricots are tender to touch with a fork and most of the liquid has evaporated or thickened into a syrup (see image above). Remove pan from heat and stir mixture to release excess steam. Let cool for about 5-10 minutes. Transfer apricot mixture with it’s syrup to a food processor and purée until smooth.

Apricot mixture puréed

Make the Crumb Topping

In the bowl of a stand mixer fitted with paddle, combine flour, oats, brown sugar, pecans and salt. Mix on low speed for 10-15 seconds. Add butter and mix until mixture resembles sandy crumbs (you can also do this with a fork/pastry cutter instead of pulling out your mixer).

Assemble Squares

Spread the apricot filling over the baked shortbread. Sprinkle the crumb topping over filling. Bake until 20-25 minutes, or until the crumb topping has browned (see my notes above about quick broiling). Let the pastry cool for at least 30 minutes in the pan before lifting it out of the pan. Use the parchment paper side overhang to easily pull out.

Cut into even sized squares and serve!

Store Rosemary Apricot Squares in the refrigerator in an airtight container.

Rosemary Apricot Squares from Baked Explorations

Other recipes inspired by Matt Lewis:
Pumpkin Cheddar Muffins from Baked Explorations Pumpkin Cheddar Muffins from Baked Explorations
Baked Explorations: Classic American Desserts Reinvented
http://www.teeniecakes.com/2010/09/petite-pumpkin-whoopie-pies-with-cream-cheese-filling/ Petite Pumpkin Whoopie Pies with Cream-Cheese Filling
Baked: New Frontiers in Baking
Disclosure: I received the cookbook “Baked Explorations – Classic American Desserts Reinvented by Matt Lewis & Renato Poliafito” for review purposes by the publisher. I am under no obligation to write a favorable review of the cookbook, contents of the book or the authors.

Reader Interactions

Comments

  1. Magic of Spice says

    I so love rosemary and have a garden full of it…These are such a unique treat, I love the flavors here 🙂
    Sorry I seem to be a bit behind, but trying to catch up with you…

  2. Mindy says

    Funny that you couldn’t find California aprictos in Califoria! These look really good. Nice as part of a holiday spread.

  9. Sandy says

    These look beautiful Cristina ! Don’t you just love that cookbook…I just got mine and decided to bake my way through it trying every single recipe !

  13. whatsfordinneracrossstatelines says

    Wow, those looks absolutely wonderful. I bet that shortcrust really added to the squares. Oh, I want to try these, I love apricots, I don’t think you see them used enough! Btw, I don’t know if anyone has mentioned it, but your Captcha code is always too hard for me to read with the lines going through the letters, maybe it’s just me!
    -Gina-

    • Cristina - Teenie Cakes says

      Hi Gina: Thank you for your comments and mentioning about the Captcha code. I apologize for it’s difficulty and I hope it won’t deter you from visiting and commenting. I needed to add the Captcha about a month ago, you wouldn’t believe all the spam comments the blog was receiving and this has alleviated at least 99% of it. I’m on the lookout for other alternatives.

      Thanks again for letting me know. 🙂

  15. Pachecopatty says

    Beautiful recipe for apricot squares and lovely photos. I would like to try this and I love the rosemary in the shortbread crust:) I’m also curious about the cookbook you’re reviewing, it sounds great.

  16. Georgia @ The Comfort of Cooking says

    I love combining the flavors of fruit and herbs – These look wonderful, Cristina! I once did lemon-thyme shortbread cookies, and they were very good, but I bet these taste even better! Thank you for sharing this recipe and these beautiful photos!

  17. Jeanne says

    These look amazing! The flavor combination is certainly unconventional, and I can’t imagine how these would taste. But they are so beautiful, and I am curious to give them a try.

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