It’s really wonderful when you find a chef/cook/baker/fellow food fanatic on the internet that you know you can trust implicitly. Well that’s how I feel about David Lebovitz. So much so that I would actually like to meet him just to tell him how much I appreciate his recipes. (I’d even be thrilled to make dinner for him and listen with rapt attention as he told me how I could have done better!) So it should come as no surprise that there are actually quite a few David Lebovitz inspired/lifted recipes already on this site. And because he is just that good, you will undoubtedly find more recipes in the future with his name attached.

So about this recipe. First of all I’d be lying to you if I told you this was a fast dessert to prepare. I wouldn’t be lying to you however, if I told you the recipe directions were easy to follow and not threatening in the least. So I will state, in all good conscience, that even a beginning baker could prepare this amazing concoction! However, as implied above, this is not a 30 minute wonder. It takes time to prepare. But OMG (Oh My Golly) it’s worth every minute spent. This is it folks when it comes to a dessert for all seasons.

There simply isn’t anything to dislike about this sweet treat. The bottom crust is slightly savory from the fresh rosemary, the filling is chewy, boozy and tangy, and the crumb topping is a buttery and crunchy delight! All in all – perfect!

I served this yesterday as a luncheon dessert for Mr. C’s tango group rehearsal here at Chez Carr. First I served them Tortilla Soup (on this site) and then ended with a small rectangle of this decadent yummy still warm from the oven. It was immediately regaled as a winner.

So if you are looking for just that special dessert to serve at a gathering of friends or family, do not hesitate to give this recipe a try. And David, if you are reading this blog post (yah right!), please forgive the minor changes I made to your recipe. And be sure to let me know when you can come over for dinner. I promise I won’t serve you one of your own inventions! 

Apricot Filling:

2 c. (8-oz.) dried apricots, chopped as fine as possible

1½ c. sweet white wine (I use a California moscato (Electra) from the Quady Winery)

½ c. granulated sugar

3 T. honey

2 T. brandy

pinch of kosher salt

Combine the chopped apricots, wine, granulated sugar, honey, brandy, and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat, and simmer over low heat for about 45 minutes, or just until almost all of the liquid has been absorbed. Remove from heat and set aside.

Rosemary Shortbread Crust:

12 T. (1½ sticks) unsalted butter, cubed, room temp.

½ c. powdered sugar

½ tsp. kosher salt

¾ tsp. vanilla extract

grated zest of half a lemon

1½ tsp. finely chopped fresh rosemary

1¾ c. unbleached all-purpose flour

In the bowl of your stand mixer, cream the butter, powdered sugar, and salt until light and fluffy. Add the vanilla, lemon zest, and rosemary, then gradually add in the flour, mixing until a dough ball is partially formed.

Pat the mixture into a buttered 7 x 11-inch or 9-inch square baking pan (glass is best). Refrigerate for 30 minutes.

Bake in a pre-heated 350 degree oven for 25-30 minutes or until a light golden brown. Remove from oven and allow to cool.

(No need to wash the mixer bowl as you will need it for the crumb topping.)

Crumb Topping:

½ c. unbleached all-purpose flour

½ c. packed brown sugar

1/3 c. coarsely chopped almonds

pinch of salt

3 T. unsalted cold butter, cubed

In your stand mixer bowl, combine the flour, brown sugar, nuts, salt, and butter until the mixture just barely starts clumping together. (If it feels like the crumb topping is never going to clump, not to worry. As you spread it over the filling, you can pinch it together with your fingers.)

Putting it all Together:

Spread the apricot filling evenly over the cooled shortbread. Top with bits of the crumb topping evenly spread over the filling.

Bake in a pre-heated 350 degree oven for 20 to 25 minutes, or until the topping is lightly browned.

Remove from oven and let bars cool completely before cutting into desired size pieces. (If still slightly warm, that’s OK too.)

Note: These dessert bars are really, really rich. Cut serving size pieces accordingly.  The bars can be stored at room temperature or in the refrigerator for up to three days.