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Prep time
50 minutes
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Cook time
50 minutes
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Serves
9
Author Notes
I should warn you, that I like apricots on the tart side. So, feel free to use more sugar (up to 150g, or 100g sugar and 50g honey). Also, you might want to add nuts instead of oats in your crumb topping. I think it might be a good idea. Next time I'll remember to do so! —Katya Moskalenko
Ingredients
- For the dough and crumb topping
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180 grams
unsalted butter, cubed, at room temperature
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100 grams
sugar
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1/2 teaspoon
salt
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1/2 teaspoon
ground cinnamon
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300 grams
flour
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1 tablespoon
oats
- For the apricot filling
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250 grams
apricots
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350 milliliters
water
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100 grams
sugar
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Pinch
salt
Directions
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1. Line 23cm square pan with aluminum foil, leaving an overhang on the sides, and spray it with the cooking spray.
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2. Make the dough by creaming 150g butter, 60g sugar, and 1/2 teaspoon salt. Add ground cinnamon and 240g flour, mix well until the dough is smooth.
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3. Transfer the dough to the baking pan and make it flat. Refrigerate the dough for 30 minutes.
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4. Meanwhile, mix quartered apricots, water and sugar in the medium saucepan. Simmer over low heat about 30 minutes, or until you've got jam texture.
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5. Preheat oven to 180C.
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6. Bale the dough about 25 minutes. Then remove from the oven and let it cool slightly.
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7. Meanwhile, make the crumb topping by mixing 1 tablespoon oats, 60g flour, 40g sugar, 30g butter and a pinch of salt.
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8. Spread apricot filling over shortbread, and top with the crumb topping. Bake for 20 to 25 minutes, until the topping is golden brown.
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