Apricots always add such a punch to any dish and slice is full of fresh tart apricot flavour with a buttery crust. You can also remove the apricots and add any summer fruit to this slice to keep it seasonal and fresh.

Makes 24 squares

Ingredients

225g butter

1 cup white sugar

1 egg

300g flour

1 tsp baking powder

¼ ground cardamom or ginger

8 apricots (approx) stones removed and cut into bite sized pieces

Method

Preheat the oven 180C

Cream butter and sugar until pale and creamy in colour.

Add the egg and beat well to combine.

Sift all the dry ingredients together and add to the butter mixture and combine, the mix will be soft but crumbly in texture.

Line a 18x20 cm baking pan with greaseproof paper.

Press ¾ of the mixture evenly over the base of the tin. Then lay the diced apricots over the base. Crumble over the remaining dough but don’t press down.

Bake for 30 minutes or until the top is golden and the peaches are starting to burst.

Cool before cutting.