Apricot Jam Slice
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 9-12
For base:
- 140g/5ozs. butter. room temperature
- 1 cup/150g/5ozs. plain all purpose flour
- 110g/3.9ozs. icing or powdered sugar
- 1/2 cup/45g/1.6ozs. desiccated coconut
- 1 teaspoon vanilla bean paste
- 350g/12.4ozs. apricot jam
- 1/2 cup/45g/1.6ozs. flaked almonds
For crumble topping:
- 1 cup/150g/5ozs. plain all purpose flour
- 100g/3.5ozs. butter, softened
- 75g/2.7ozs. white sugar
- 1 teaspoon vanilla bean paste
- 1/4 cup/25g/1ozs. flaked almonds
- Fat pinch of salt
Step 1 - Preheat oven to 179C/350F and line a 20x20cm/8x8inch square tin on the base and sides. Make the shortbread base by placing the butter, flour, powdered sugar, coconut and vanilla in a food processor and pulse until it comes together. Thermomix directions for base: add butter, flour, powdered sugar, coconut and vanilla in the bowl and set to Speed #4 for 40 seconds scraping down halfway.
Step 2 - Press into the lined tray and bake for 15 minutes until golden at the edges. Spread apricot jam over the top reserving around 75g/2.6ozs to add on top. Then scatter the first lot of flaked almonds on top of the jam.
Step 3 - Make the crumble topping by placing the flour, butter, sugar and vanilla in the food processor (use the same one without cleaning it) until it becomes crumbs. Thermomix directions for crumble: add flour, butter, sugar and vanilla in the bowl and set to Speed #4 for 20 seconds scraping down halfway. Sprinkle these crumbs over the apricot jam covered base and then dab spoonfuls of the jam on top and decorate with almonds and add salt on top and bake for 20 minutes. Allow to cool and use a knife to loosen the sides from the paper and tin while still hot. Store in an airtight container in the fridge for up to a week.