You are not permitted to download, save or email this image. Visit image gallery to purchase the image.
This slice is full of fresh tart apricot flavour with a buttery crust. You can swap the apricots for any summer fruit to keep this slice seasonal and fresh.
Makes 24 squares
1 cup white sugar
1 tsp baking powder
¼ ground cardamom or ginger
8 apricots (approx), stones removed and cut into bite-sized pieces
Preheat the oven 180degC.
Cream the butter and sugar until pale and creamy in colour.
Add the egg and beat well to combine.
Sift all the dry ingredients together, add to the butter mixture and combine. The mix will be soft, but crumbly, in texture.
Line a 18cm x 20cm baking pan with greaseproof paper.
Press three-quarters žof the mixture evenly over the base of the tin. Then lay the diced apricots over the base. Crumble over the remaining dough but don't press down.
Bake for 30 minutes or until the top is golden and the peaches are starting to burst.
Cool before cutting.