Apricot Slice
A buttery shortcrust base layered with stewed dried apricots and a coconut topping, baked and cut into squares.
Photograph credit: A slice of kayısılı turta by E4024 · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
The base, the filling and the topping each take a few minutes, and the oven does the rest. Apricot slice has been on lunchboxes and cake stalls for generations.
Dried apricots hold the flavour, but they need softening first. Chop them small and simmer for 8 minutes in a little water until they are soft and the liquid has gone. Cook the filling until it is thick and dry. A wet filling soaks into the base and leaves it soggy.
Press the base into the tin and bake it on its own for 12 minutes at 180°C / 355°F so that it sets. Spread the apricots over it while the base is hot, then pour over the topping of egg, sugar and coconut.
Bake for 18 minutes more, until golden. If your oven runs hot, check at 14 minutes. Cool in the tin and cut into 16 squares once the slice is cold.
Questions About Apricot Slice
How long does Apricot Slice take to make?
20 minutes of preparation and 30 minutes of cooking, so at least 50 minutes. The method also needs time for cooling, which it does not time, so treat that as a minimum. The recipe serves 16.
The Method for Apricot Slice
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Heat the oven to 180°C / 355°F and line a 20 cm square tin. Rub the butter into the flour and icing sugar until it clumps, then press into the tin.
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Bake the base for 12 minutes. Meanwhile simmer the apricots with the water for 8 minutes until soft and dry.
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Spread the apricots over the hot base. Beat the eggs with the caster sugar, stir in the coconut and spread over the top.
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Bake for 18 minutes until golden. Cool in the tin before cutting into 16.
A Few Pointers
- Cook the apricots until dry.
- Spread the filling on the hot base.
- If your oven runs hot, check at 14 minutes.
- Cut the slice when cold.
Serve It With
Hot tea · Flat white · Cold milk · Fresh cream
Leftovers and Storage
Keeps in an airtight tin for 5 days.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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