Apricot Slice

If you grew up in rural Australia the chances are the smell of apricot slice evokes a variety of memories from your childhood.

Whether it’s your grandmother breaking out the preserving jars for some preserved apricots and cream or even freshly picking them off the tree you must admit they do bring back memories.

I still remember having a few old variety apricot trees out the back that was always flushed with fresh fruit every year. Assuming we beat the birds to them of course.

This led to us kids pretty much living off apricots for a few weeks a year. Apricots slices, apricot curry, apricot salad you name it and we have probably tried it.

Any apricots that we weren’t able to use up usually went into preserving jars. Now believe me you haven’t lived until you have had preserved apricots with ice cream on a hot summer’s day. Anyway, I digress lets get cooking.

Today we are taking a trip down memory lane with an apricot slice recipe made with raw honey. This recipe is very much a new take on an old favourite and let’s be honest the addition of raw honey is a fantastic way to balance out that zesty apricot tang that you get when drying the fruit.

Apricot Slice Ingredients:

For the deliciously crumbly crust that will make your mouth water:

• 1 1/2 cups of almond meal
• 1/4 cup of coconut oil, melted
• 2 tablespoons of honey
• 1/4 teaspoon of salt

For the apricot infused filling:

• 2 cups of dried apricots, roughly chopped
• 1/2 cup of water
• 1/4 cup of honey
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of cinnamon

Step by step guide to apricot filled goodness:

1. Preheat your oven to 180°C and line a square-shaped baking tin with baking paper. This will help shape the apricot slice.
2. To make the crust, combine the almond meal, melted coconut oil, raw honey and salt in a bowl. Mix until well combined and the mixture resembles wet sand.
3. Press the crust mixture into the prepared baking tin, using your hands to press it down evenly. Bake for 10-12 minutes, or until lightly golden. Set aside to cool.
4. While the crust is cooling, make the filling. Place the chopped apricots, water, honey, vanilla extract and cinnamon in a saucepan over medium heat. Cook, stirring occasionally, for 10-12 minutes, or until the apricots have softened and the mixture has thickened.
5. Pour the apricot filling over the cooled crust, spreading it out evenly. Bake for another 10-12 minutes, or until the filling is set.
6. Allow the apricot slice to cool in the tin for 10-15 minutes, then transfer it to a wire rack to cool completely.
7. Once cool, slice the apricot slice into bars and serve. Enjoy!

I’ve always found the apricot slice to be a perfect fit for morning tea ideas. The natural sweetness of honey complements the tangy apricots perfectly, making for a delicious and satisfying dessert.

For a few extra recipes to use up those apricots before they hit the preserving jars, the BBC has done a fantastic article summarising a few amazing apricot recipes.

Do you still need to scratch that baking itch after your apricot slice?

Try out some of our recipes that use a variety of products from our talented vendors on the Food Lovers Marketplace:

• Mango Bliss Balls: A Perfect way to compliment the tangy flavour of the apricot slice.
• Plum Jam Cake: The plum jam cake is very similar to a classic jam and cream sponge, just like mum used to make. If you’re feeling creative give our Elderberry and Raspberry a go in the place of plum jam.
• Avocado and feta on toast: This is a perfect option for something a little more savoury while still keeping that fresh flavour.