Photography & styling: Tilly Pamment
Delicate, fragrant, and irresistibly sweet, this recipe for apricot slice with meringue on top comes from the kitchen of Tilly Pamment. Featuring a buttery shortbread base, it’s layered with homemade apricot jam infused with a hint of orange blossom water, adding floral depth that lifts the fruit’s natural brightness. The crowning glory is a cloud-like meringue, lightly golden on the outside and soft within, offering a contrast of textures and flavours in every bite. This slice strikes a perfect balance between tart and sweet, rich and airy – ideal for afternoon tea, a special brunch, or as a light finish to a meal. Easy to prepare yet impressive to serve, this recipe brings together simple pantry staples with a touch of sophistication.
For another recipe using apricot jam, try the classic apricot jam and ricotta crostata. If you love this recipe for apricot slice, try Tilly Pamment’s very easy chocolate coconut slice. Plus, check out our slice recipe collection.
Ingredients
Method
Line the base and sides of a 20cm x 30cm slice or lamington tin with baking paper, leaving enough paper overhanging to help lift the cooked slice out of the tin.
In the bowl of a stand mixer with a paddle attachment, cream the butter, caster sugar, orange zest and vanilla until light and fluffy. Add the egg yolks, beating well to incorporate.
Place the flour, baking powder, polenta and salt in a separate bowl and use a hand whisk to combine. Add the dry ingredients to the creamed butter mixture, stirring gently until combined.
Spoon the batter into the prepared tin, smoothing it out to an even layer using an offset palette knife. Place the tin in the fridge (or freezer if you have space), until well chilled and firm.
While its chilling, preheat oven to 170°C fan-forced.
When chilled, prick the base all over with a fork and bake in the preheated oven for 25–30 minutes or until the surface is set and the base smells lovely and toasty. Turn the oven down to 150°C fan-forced and allow the base to cool while you make the meringue topping.
Place the egg whites, salt and cream of tartar in the clean bowl of a stand mixer with a whisk attachment and whisk until soft peaks form. Add the caster sugar, 1 tablespoon at a time, beating well after each addition.
Once all the sugar has been added, scrape down the side of the bowl and continue to whisk on medium–high speed until all the sugar has dissolved and the meringue is thick and glossy. Add the orange blossom water and fold it through.
Spread apricot jam over the cooked slice base, then gently spoon the meringue on top, smoothing and swirling it out with a palette knife. Bake in the oven for 30–35 minutes or until the surface of the meringue is crisp and a dusky beige colour. Allow the slice to cool completely in the tin before gently lifting it out and slicing with a large sharp knife.
Tip
To make the roast apricot jam, follow this recipe.
This is an edited extract from Handfuls of Sunshine by Tilly Pamment, with photography by Tilly Pamment, published by Murdoch Books, $39.99.
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