But surrounded by jars of newly-made homemade apricot jam from my friend Rosalie’s massive apricot tree, I decided to look for an apricot recipe for Sunday’s end-of-year food swap and Christmas celebration.
A quick search of the internet led me to Martha Stewart’s Almond Fruit Bars, which looked too good not to try.
Unable to leave a good recipe alone, I substituted wholemeal flour for white and used all brown sugar instead of a mix of brown and white.
And let me tell you, this apricot and almond slice is a winner. It’s sticky and sweet and caramelly and I ate two pieces before I left home for the food swap.
Note: the original recipe used imperial measurements which I changed to metric.
- 125g unsalted butter, room temperature, plus more for baking dish
- 1½ cups wholemeal flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¾ cup packed light-brown sugar
- ¼ cup granulated sugar
- 1 large egg yolk
- ¾ cup flaked almonds
- ½ cup apricot jam
- Preheat oven to moderate (180 degrees C/160 fan-forced).
- Butter a 20cm square cake tin.
- In a bowl, stir together flour, cinnamon, salt, and baking powder.
- Cream butter and sugar using an electric mixer on high speed until light and fluffy; beat in egg yolk.
- Reduce speed to low; gradually mix in flour mixture. Stir in almonds.
- In a small bowl, whisk jam to loosen. Stirring the jam with a fork or a whisk will enable it to spread smoothly over the dough.
- Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 5mm border so the jam doesn't stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.
- Bake until top is golden, 25 to 30 minutes; cool completely in dish.
- Cut into 16 squares with a serrated knife.