12 tablespoons unsalted butter, cubed and at room temperature
1/2 cup powdered sugar
1/2 teaspoon salt
3/4 teaspoon vanilla extract
1 1/2 teaspoons fresh rosemary, finely chopped
1 3/4 cups all purpose flour
2 cups dried apricots
3/4 cups white wine (I used Vendange Chardonnay, great for cooking)
3/4 cup water
1 1/2 tablespoons lemon juice (omit if using California dried apricots)
1/2 cup sugar
3 tablespoons honey
2 tablespoons brandy
pinch of salt
1/2 cup all purpose flour
1/2 cup packed brown sugar
1/3 cup pecans, finely chopped
pinch of salt
4 tablespoons cold unsalted butter, cubed