For some reason I think of this recipe as being autumnal. I don’t know why – perhaps it’s the touch of alcohol or the dried apricots – but whatever the reason, I particularly enjoy baking it when the children start back to school in September!.
makes: 20 squares
preparation: 40 minutes
baking: 55 minutes
cooling: 1 hour
freeze: Yes
for the pastry base
100g (3½oz) dairy-free spread
80g (3oz) caster sugar
1 large egg, beaten
185g (6½oz) wheat- and gluten-free plain flour
1 tsp xanthan gum
½ tsp gluten-free baking powder
for the apricot filling
250g (9oz) dried apricots, chopped
1 tbsp Grand Marnier
2 tbsp caster sugar
for the macaroon topping
100g (3½oz) dairy-free spread
1 tsp vanilla extract
80g (3oz) caster sugar
2 large eggs, beaten
280g (10oz) desiccated coconut
40g (1½oz) wheat- and gluten-free plain flour
½ tsp xanthan gum
½ tsp gluten-free baking powder
equipment
20cm x 30cm (8 x 12 inch) shallow baking tin
* Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line the baking tin with baking parchment, leaving a couple of centimetres (about 1 inch) over at the ends to help lift the slice out of the pan when baked.
* Combine the apricots, Grand Marnier, sugar and 125ml (4fl oz) of boiling water and put the apricots to one side to soak for 30 minutes.
* To make the pastry base, use a hand-held electric mixer on a high setting to cream the dairy-free spread and sugar together for about 3 minutes until light and fluffy.
* Gradually add the beaten egg on a medium speed setting until combined. Don’t worry if the mixture curdles slightly; just turn the mixer setting up to high for a couple of seconds and the mixture will become smooth again.
* Fold in the flour, xanthan gum and baking powder with a large metal spoon until you form a soft ball of dough. Using your fingers, press the soft dough evenly into the baking tin.
* Bake for 25 to 30 minutes or until lightly golden.
* Whilst the pastry base is baking, you can finish making the filling. Purée the apricot mixture in a food processor and put to one side.
* Remove the pastry base from the oven and leave to cool for 5 minutes in the tin. Spoon the apricot purée over the cooled pastry base.
* To make the topping, use a hand-held electric mixer on a high setting to cream the dairy-free spread, vanilla extract and sugar together for about 3 minutes until light and fluffy.
* Gradually add the beaten eggs on a medium speed setting until combined. Don’t worry if the mixture curdles slightly, just turn the mixer setting up to high for a couple of seconds and the mixture will become smooth again.
* Fold in the coconut, flour, xanthan gum and baking powder with a large metal spoon until you form a soft ball of dough. Spoon evenly onto the apricot purée.
* Bake in the oven for 20 to 25 minutes or until golden in colour. Remove from the oven and leave to cool in the tin for 30 minutes. Remove from the tin and finish cooling on a metal cooling rack.
* Once cool, cut into squares. Store in an airtight container for up to three days.
tip: If you don’t have any Grand Marnier or you don’t like it, you can replace it with 2 tablespoons fresh orange juice.