Apricot Shortcake Tray BakeServes:
Melt in the mouth shortcake with a tart apricot filling, perfect for afternoon tea or serve warm for dessert with a scoop of ice-cream.
- 500-600g stewed apricots – 2 generous cups – crushed and cooled
- 500g plain flour
- 2 ½ tsp baking powder
- ½ cup sugar plus extra for sprinkling
- 250g cold butter cubed
- 2 eggs
- 1/3 cup milk
- 1 tsp vanilla essence
- ½ cup apricot jam
Pre-heat oven to 180°C. Grease a Swiss roll pan approx. 23cm x 33 cm with butter or non-stick spray.
In a bowl or food processor combine the flour, baking powder, sugar and butter and either pulse, or rub in to form fine crumbs.
In a separate bowl combine the eggs, milk and vanilla and whisk lightly then mix into the flour, pulsing or stirring until just combined. Turn onto a floured bench, form into a ball then divide into slightly unequal halves.
Line pan with the larger half of the dough, pressing roughly into place with a floured hand then dust dough with flour, cover with baking paper and roll over with a can from your pantry till even and neat around the edges (a can will fit in the pan a rolling pin won’t). Spread jam over the pastry then add the stewed apricots.
Roll remaining pastry into a rectangle and cut into strips. Lay the strips over the filling, criss crossing them to form a lattice. Trim the edges to neaten.
Sprinkle with sugar and bake in the preheated oven 25 minutes or until golden.
Serve the shortcake warm with cream or ice cream for a dessert or cut and enjoy with a cuppa.
You can use canned apricots, simply drain and pulse in a processor or crush with a masher.