, and not the Breakfast section, Matt and Renalto did happen to mention that these squares are "great for breakfast." That was all the motivation that I needed.
These also happened to be the upcoming recipe for a baking group called Baked Sunday Mornings. They're baking their way through Baked Explorations: Classic American Desserts Reinvented, one of the new cookbooks I got for my birthday. I'm a little late to the game (they started November 21st with Nutella Scones), but they don't mind. They're one of the more relaxed baking groups. They want you to enjoy the experience, not feel stressed about it. The goal is to post as often as you can, and they have opportunities to post every two weeks.
, one of the new cookbooks I got for my birthday. I'm a little late to the game (they started November 21st with Nutella Scones), but they don't mind. They're one of the more relaxed baking groups. They want you to enjoy the experience, not feel stressed about it. The goal is to post as often as you can, and they have opportunities to post every two weeks.
While the rosemary apricot square alone might not hold you over until lunch, it will be a delightful break from your normal breakfast routine. The rosemary shortbread is light, and the rosemary infuses perfectly throughout the dough. It's the real star in this dish. The apricot filling is almost like a homemade apricot jam. It's flavorful from the infusion of honey and brandy, but it's not too sweet. The crumbly pecan topping provides the perfect contrast against the sweeter inner layer.
My square pan is no more (remember?), so I altered the recipe slightly by baking it in a round pan. I didn't put parchment paper up the sides of the pan; I just buttered the pan well and the bars came out easily in pie slice shaped pieces. My round pan had a smaller area than the square pan would have, and next time I would decrease the shortbread amount slightly so that the layers were more proportional.
Visit Baked Sunday Mornings for the recipe and to view all the Rosemary Apricot Scone recipes!
Your slices look great…I also ate a slice for breakfast with my tea! Very nice post and photos!
ReplyDeleteThank you Kathy! These bars just felt like such a special treat!
ReplyDeleteReally nice post! I agree - the filling would make great jam!
ReplyDeleteBeautiful bars and, yes, I wanted them for breakfast too...but they all went missing. Have to make them again. Yours make my mouth water.
ReplyDeleteNice! I had mine for breakfast too! Great job!
ReplyDeleteThey look great as triangles! It's so nice to see them in different shapes. I also had one for breakfast and a half one for a snack. :)
ReplyDeleteI love how we can justify baked goods for breakfast! Yours look great!
ReplyDeleteI like how yours look as pie slices. I was thinking of mini-tarts. I like the breakfast suggestion. Now I know what I'm eating tomorrow morning :)
ReplyDeleteGreat idea to enjoy these for breakfast! I also like your triangle bars!
ReplyDeleteBourbonnatrix--I can always justify baked goods for breakfast. I think all my favorite breakfasts are baked good!
ReplyDeleteRebecca--I love the idea of making mini-tarts out of these. The rosemary crust was so delicious, and that would give you a chance to have a little more of it.
welcome to the group! you did a wonderful job, looks great!
ReplyDeleteThanks Desiree! I'm excited to participate with the group each month!
ReplyDeleteI own this cookbook and I can tell from looking at these that I am not using it near enough. Nice idea on the round pan as well, sometimes it is just nice to shake things up a bit!
ReplyDeleteThanks Kayte! I love this cookbook. Have you thought about joining us for Baked Sunday Mornings?
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