Description
This buttery little tart has a soft, tender base, a generous layer of smooth apricot jam and a grated layer of dough baked right over the top. It’s the kind of old-fashioned bake that’s easy to make and even easier to slice up for sharing.
Ingredients
Units
Scale
- 1/2 cup - 125 g butter or margarine, softened
- 2 tbsp vegetable oil
- 2 tbsp sugar
- 1 large egg
- 1 tsp vanilla essence
- 2 cups all purpose flour
- 2 tsp baking powder
- About 3/4 cup smooth apricot jam, or enough to spread evenly
Instructions
- Preheat the oven to 350⁰F (180⁰C). Lightly grease a 23 x 33 cm baking pan.
- Beat 125 g softened butter or margarine, 2 tbsp vegetable oil and 2 tbsp sugar together until light and creamy. It doesn’t have to be perfectly fluffy, just well combined and creamy.
- Add 1 large egg and 1 tsp vanilla essence and beat until smooth.
- Sift 2 cups all purpose flour and 2 tsp baking powder into the butter mixture. Mix until you have a soft, smooth dough. Don’t overmix it once the flour has been added.
- Divide the dough into 2 portions. If the dough feels very soft or sticky, pop one portion into the freezer for about 15 minutes. This makes it much easier to grate.
- Press one portion of dough evenly into the prepared 23 x 33 cm baking pan. Use lightly floured fingertips if the dough sticks.
- Spread about 3/4 cup smooth apricot jam evenly over the dough, taking it close to the edges without piling it up in the corners.
- Grate the chilled second portion of dough evenly over the apricot jam. Try to cover most of the jam, but don’t worry if a few little gaps show through.
- Bake at 350⁰F (180⁰C) for 30 to 35 minutes, or until the top is lightly golden and the edges are set.
- Leave the tart in the pan until completely cool. Once cooled, cut into squares or your preferred shapes.
Notes
Prepared, tried, and tested by Vashnee
