Rosemary Apricot Squares


Preparation info

  • Yield:


    large Bars
    • Difficulty


Appears in

Baked Explorations: Classic American Desserts Reinvented

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

  • About

I am, and always will be, a dessert purist. I prefer my desserts fuss free, full of chocolate, and usually accompanied by a side of vanilla ice cream. I shy away from forced savory/sweet combinations and headline grabbers (bacon cupcakes, anyone?)—but I will make and try anything at least once. Usually, I then retreat to a peanut butter–chocolate default. So I was a little bit surprised by how hard I fell for these bars. Our Rosemary Apricot Squares are the creation of Eric Wolitzky and Patrick Panella, two rising talents in the baking world (coincidentally, they put some time in at Baked). The moment they presented them to me, I added them to our regular menu rotation. The rosemary short dough is light and elegant without being overpowering, and it combines well with the not-so-sweet apricot filling. They are great for breakfast, afternoon coffee, and casual dinners. In short, they are my chocolate-alternative dessert. If there has to be such a thing.