Apricot crumble shortbread

Chilling • 1 hour, special equipment • electric mixer

Makes 20 bars

Ingredients:

7 tbsp butter, at room temperature

¼ cup granulated sugar

¾ cup plus 2 tbsp all-purpose flour

6 tbsp cornstarch

1 x 12–14oz (400g) can apricot halves, drained and coarsely chopped

For the topping:

2 tbsp butter, cubed

¾ cup all-purpose flour

3 tbsp raw or granulated sugar

Method:

1 Beat together the butter and sugar with an electric mixer until pale and creamy. Sift in the flour and cornstarch and combine so that the mix forms a dough. (You’ll probably need to use your hands at the end.) Knead the dough lightly until smooth, then press evenly onto the bottom of the pan (see Cook’s Note’s). Refrigerate for at least 1 hour or until firm.

2 Preheat the oven to 350°F (180°C). Make the topping by rubbing the cubed butter into the flour in a bowl with your fingertips until the mixture resembles coarse bread crumbs. Stir in the sugar. Scatter the apricots evenly over the chilled dough, then top with the crumb mixture, pressing down firmly so that it is packed on.

Bake for 1 hour 10 minutes or until a skewer inserted into the center of the cake comes out clean or with only a bit of moist fruit clinging to it. Transfer the pan to a wire rack to cool completely. Remove the shortbread from the pan and cut into bars or squares.

variation:

Use plums instead of apricots.

Apricot crumble shortbread