Recipe: Baked Apricot Slice

My sister Gemma has been begging me for years to create an apricot slice that is just like one you would buy from a bakery. I love the taste of tart apricots in baking, and the best thing about this recipe is that it uses canned apricots. This makes the slice affordable and means you can enjoy it at any time of the year.

Serves 12

Ingredients

150 g butter, softened
1 cup white sugar
1 egg
1 tsp vanilla essence
2 cups plain flour
1 tsp baking powder
1 tbsp icing sugar (optional)

Apricot Filling

410 g cans apricots
¼ cup white sugar
1 tbsp cornflour

1. Preheat the oven to 170°C (325°F) fan bake. Line a 27 × 17 cm slice tin with baking paper.
   
   
2. To make the base, add the butter and sugar to the bowl of a stand mixer and whisk on high until starting to turn pale. Add the egg and vanilla and whisk on high until light and fluffy. Add the flour and baking powder and mix on low until combined.
   
   
3. Remove a third of the mixture and set aside for the topping. Add the remaining mixture to the prepared tin, using the back of a metal spoon to push it down and smooth it out to the edges. Use a fork to pierce holes in the top.
   
   
4. Bake for 12 minutes. Remove from the oven and set aside.
   
   
5. While the base is baking, make the Apricot Filling. Drain the cans of apricots, reserving the juice. Chop the apricots into small pieces on a large chopping board. Add the chopped apricots, ⅓ cup of the reserved juice, sugar and cornflour to a small pot and stir to combine. Simmer, while stirring, for 15 minutes until the sauce has reduced.
   
   
6. Use a potato masher to break up any large pieces of apricot. Pour the Apricot Filling over the cooked base, then scatter chunks of the reserved base mixture over the top.
   
   
7. Bake for a further 25 minutes.
   
   
8. Remove from the oven and allow to cool in the tin.
   
   
9. Once cooled to room temperature, transfer the slice to the fridge to chill.
   
   
10. Once chilled, sift over the icing sugar (if using) and cut into squares. Store in an airtight container in the fridge for up to 5 days. 

Recipes extracted from Everyday Comfort Food by Vanya Insull, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin +, RRP $39.99.