Apricot Slice

This delicious apricot slice is so simple and quick to make I am sure it will be loved by all.

I used up a quart of apricots that I had canned two summers ago. I really needed to use them up and thought these would be a great way to use them.

You can definitely use canned apricots for this recipe as well. Just cut them up into smaller pieces so that they cook down a little more. I would use two 410g cans of apricot halves in syrup.

Other Links and Recipes

Here is the video where I make this recipe in My Challenge for June in the Kitchen #JustUseItJune

Also, try this lovely recipe Simple but Tasty Apple Pie Turnovers

Apricot Slice

A lovely, easy apricot slice, made with simple pantry ingredients. Perfect for the school lunch box or served warm with whipped cream or ice cream.

Print Recipe

Prep Time:5 minutes mins

Cook Time:30 minutes mins

Total Time:35 minutes mins

Ingredients

Slice base and topping

• 4 cups plain flour
• 300 g butter softened
• 1 cup brown sugar
• 1 tbsp vanilla essence

Apricot filling

• 2 x (410g) tin apricot halves in juice diced
• 1/4 cup apricot juice reserved from the tinned apricots
• 1 tbsp corn flour
• 1 tbsp water

Instructions

• Preheat oven to 180℃ on bake.
• Beat butter, brown sugar and vanilla essence in a large bowl until light and fluffy. Add in the flour and mix until well combined. The mixture should come together in your hands. Press 3/4 of the mixture into a lined pan roughly 30x22cm. Ensure the base is nice and even. Set aside the remaining mixture for the topping.
• To make the apricot filling, place the diced apricots and juice in a pot together and heat until warmed through.
• Combine the corn flour and water to make a corn flour slurry.
• Add the corn flour slurry to the hot apricots little by little stirring the whole time. If it gets too thick add more juice. If the sauce is still thin, make more corn flour slurry. See video for instructions on this step.
• Pour the apricot filling over the base and crumble the remaining base mixture over the top.
• Bake for 30 minutes or until golden.
• Leave to cool in the tray until cold. Slice and enjoy.

Author: Farmers Wife Homestead