Brown sugar, apricot and almond slice

Adam Liaw
Brown sugar, apricot and almond slice.
Brown sugar, apricot and almond slice. Photo: William Meppem

Loosely based on fenetra tart, a Toulouse classic, this apricot and almond combination is fancy without the fuss.


185g unsalted butter, softened

1 cup soft brown sugar

2 eggs

1 tsp vanilla extract

125g almond meal

1½ cups plain flour

½ tsp baking powder

150g dried apricots, roughly chopped

grated rind of 1 lemon

¼ tsp salt

icing sugar, to serve


1. Heat your oven to 180C fan-forced (200C conventional). Grease and line a 20cm x 28cm slice tin. Beat the butter and sugar together until thick and light brown. Beat in the eggs one at a time, then add the vanilla and stir through the almond meal.

2. Stir through the flour, baking powder, apricots, lemon rind and salt. Spread the mixture into the baking tin and bake until golden brown, about 30 minutes. Allow to cool in the tin, then turn out, slice into rectangles, dust with icing sugar, and serve.

Also try: Adam Liaw's chicken and sausage cassoulet