Adapted from
Baked Explorations by Matt Lewis and Renato Poliafito
I tweaked the recipe just slightly. I added a few swipes of fresh lemon zest to the dough, which added a little bit of zing to compliment the fresh rosemary. For those with a flair for the exotic, it might be fun to try these also with freshly ground cardamom (1 teaspoon) in place of the rosemary to take them in a different direction.
My topping came out a bit more crumbly than those at the bakery, probably because I thought the topping needed more nuts than indicated in the recipe. Which taught me not to mess with success.
I had some leftover white wine that I used in place of the water for poaching the apricots which gave them a more complex flavor so you can use either. But I agree with the authors that California dried apricots are much, much better than their sweeter counterparts from other countries. So try to use them if possible. If you can’t get them, add the juice of half a lemon to the poaching liquid.