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Prep time
50 minutes -
Cook time
50 minutes -
Serves
9
Creator Notes
I need to restful warn you, that I love apricots on the tart aspect. So, feel free to make employ of extra sugar (up to 150g, or 100g sugar and 50g honey). Additionally, it is in point of fact helpful as a design to add nuts reasonably than oats in your crumb topping. I judge it may perhaps very smartly be a appropriate suggestion. Subsequent time I’ll be aware to discontinue so! —Katya Moskalenko
Substances
- For the dough and crumb topping
180 grams
unsalted butter, cubed, at room temperature
100 grams
sugar
1/2 teaspoon
salt
1/2 teaspoon
floor cinnamon
300 grams
flour
1 tablespoon
oats
- For the apricot filling
250 grams
apricots
350 milliliters
water
100 grams
sugar-
Pinch
salt
Instructions
- 1. Line 23cm sq. pan with aluminum foil, leaving an overhang on the perimeters, and spray it with the cooking spray.
- 2. Scheme the dough by creaming 150g butter, 60g sugar, and 1/2 teaspoon salt. Add floor cinnamon and 240g flour, mix smartly till the dough is gentle.
- 3. Switch the dough to the baking pan and bear it flat. Refrigerate the dough for 30 minutes.
- 4. Meanwhile, mix quartered apricots, water and sugar within the medium saucepan. Simmer over low warmth about 30 minutes, or till you’ve bought jam texture.
- 5. Preheat oven to 180C.
- 6. Bale the dough about 25 minutes. Then seize away from the oven and let it cool a minute.
- 7. Meanwhile, bear the crumb topping by mixing 1 tablespoon oats, 60g flour, 40g sugar, 30g butter and a pinch of salt.
- 8. Spread apricot filling over shortbread, and high with the crumb topping. Bake for 20 to 25 minutes, till the topping is golden brown.
