This irresistibly delicious apricot crumble slice is wonderfully easy to make. A buttery shortcrust pastry scented with cardamom and almonds encases a generous layer of juicy, ripe apricots, which bake into a fragrant, lightly tangy filling. It’s the taste of summer in every bite – a simple homemade bake that’s just as delicious served warm with a scoop of vanilla ice cream as it is the next day. Highly recommended!
Ingredients for shortcrust pastry:
- 450 g plain flour
- 250 g butter, softened
- 200 g caster sugar
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon ground cardamom
- 1 teaspoon almond extract
- a pinch of salt
Place all the pastry ingredients into a food processor and pulse until the mixture starts to form coarse crumbs. Alternatively, rub the butter into the flour by hand, then add the remaining ingredients and work everything together until the mixture resembles large crumbs. Transfer to a bowl, cover with cling film, and chill in the refrigerator for 30–60 minutes.
Line a 23 × 33 cm baking tin with baking paper. Press two-thirds of the chilled pastry mixture into the base of the tin, using your fingertips to create an even layer.
Bake at 180°C for about 10 minutes.
Ingredients for apricot filling:
- 1 kg fresh apricots
- 40 g caster sugar
- 1 tablespoon potato starch
Stone the apricots and cut them into small wedges. Place them in a bowl, sprinkle with the potato starch and sugar, then toss gently to coat. Spread the filling evenly over the partially baked pastry base. Crumble the remaining pastry over the top, covering the fruit as evenly as possible.
Bake at 180°C for 35–45 minutes, or until the pastry is golden brown. Leave to cool, then dust generously with icing sugar before serving.
Enjoy!
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