Apricot Slice with Coconut Topping
Tangy dried Riverland apricots simmered into jam, layered over a buttery base and finished with a golden, toasted coconut topping.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 16
- Difficulty
- Easy
- Calories
- 215 kcal
Equipment
- •20 cm square slice tin
- •Baking paper
- •Small saucepan
- •Mixing bowls
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 215 kcal
- fat
- 10 g
- carbs
- 28 g
- fibre
- 2 g
- protein
- 3 g
- calories
- 215 kcal
Instructions
- 1
Preheat your oven to 180°C (160°C fan-forced) and line a 20 cm square slice tin with baking paper.
- 2
Combine the plain flour, melted butter, salt, and 50 g caster sugar in a bowl until a soft dough forms.
- 3
Press the dough evenly across the base of the prepared slice tin using the back of a metal spoon.
- 4
Bake the base for 12 minutes until lightly set and pale golden, then set aside on a wire rack.
- 5
Combine the chopped apricots, water, orange juice, and 30 g caster sugar in a small saucepan over medium heat.
- 6
Simmer for 8 minutes, stirring frequently, until the fruit softens and thickens into a spreadable jam.
- 7
Spread the warm apricot mixture evenly across the pre-baked base.
- 8
Mix the desiccated coconut, remaining 75 g caster sugar, lightly beaten eggs, and vanilla extract together in a clean bowl.
- 9
Scatter the coconut mixture over the apricot layer, gently pressing it level with a fork.
- 10
Bake for 20 to 22 minutes until the coconut topping is toasted, fragrant, and golden brown.
- 11
Allow the slice to cool completely in the tin before cutting into 16 even squares.
Chef's tips
Chop the dried apricots into uniform small pieces so the filling cooks down quickly into a cohesive layer. Allow the slice to cool fully to room temperature before cutting to ensure crisp, clean edges.
Ingredient substitutions
- orange juice → equal parts water and a squeeze of fresh lemon juice
- caster sugar → raw sugar or golden caster sugar
Storage
Store in an airtight container at room temperature for up to 5 days, separating layers with baking paper.
Reheating
Enjoy at room temperature, or warm gently in an oven preheated to 150°C for 5 minutes.
Common mistakes to avoid
- •Slicing the bake while still hot, which causes the warm filling to spill out.
- •Not simmering the apricots long enough, resulting in a runny filling that makes the base soggy.
- •Browning the coconut topping too quickly before the egg mixture sets fully.
Serving suggestions
Cooked Apricot Slice with Coconut Topping?
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