BROWN BUTTER APRICOT SLICE

 

I always thought apricot slices were for 90 year old nannas. I never cared for the apricot filling or the pastry and would always turn my nose at the sight of them. Well something has changed - either I've aged significantly or I've only ever had terrible apricot slices because they are now my absolute jam. 

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These apricot slices with a brown butter and coconut crumble are outrageous. Hand on heart, I've eaten half the tray (that's 8 pieces!) on my own and about 400ml of cream, which I use to douse on top. Pants are not happy at all but you will be when you eat these. Give them a go!

apricot slice.JPG
apricot slice
apricot slice
apricot slice.JPG
 

BROWN BUTTER APRICOT SLICE
adapted from Tutti Dolci

For the base/crumble:
200g butter
1/2 cup sugar
1/4 cup brown sugar
1 tsp vanilla
2 cups all purpose flour
1 cup dessicated coconut
1/4 tsp baking soda
1 tsp cinnamon

For the filling:
2x tins of apricot halves in syrup, keep 1/3 cup syrup
1/4 cups sugar
1 tsp corn flour

 

  1. Preheat oven to 180˚C and line a square baking pan with baking paper (I used a 21.5cm x 21.5cm tin).
  2. Cook butter in a saucepan over medium heat, stirring constantly until it foams and then turns a deep brown, about 6 minutes.
  3. Allow brown butter to cool in pan slightly.
  4. Whisk in sugar, brown sugar and vanilla until combined.
  5. Whisk together flour, baking soda, salt, cinnamon and coconut and then add to the brown butter/sugar mix.
  6. Press 2/3 of the dough into the prepared baking tin.
  7. For the filling, combine all the ingredients together then line the apricot halves on top of the base.
  8. Pour the leftover liquid evenly over the apricots.
  9. Crumble the remaining dough over the apricots.
  10. Bake for 1 hour.
  11. Let cool in pan for 10 minutes, then cut in slices and serve warm with plenty of cream. 
  12. Store leftovers in the fridge to preserve some of the crunch in the crumble.