Apple and Apricot Treacle Tart Bars


For the shortbread base
  • 100g butter, softened
  • 50g light muscovado sugar
  • 175g plain flour
For the Fruit Filling
  • 450g cooking apples, cored, peeled and chopped
  • 25g caster sugar
  • 175g ready-to-eat dried apricots, halved
For the Treacle Tart Topping
  • grated rind of 1 orange, plus 1 tbsp juice
  • 200g golden syrup
  • 8 tbsp porridge oats


  1. Preheat the oven to 160C (gas 3).   Beat the butter and sugar until fluffy.   Stir in the flour until smooth.   Tip the mixture into a 23cm square tin and press down the base.   Lightly prick with a fork and bake for 15 minutes.   Set aside to cool
  2. Put the apples in a pan with the sugar.   Cover loosely and cook over a low heat, stirring occasionally, for about 10 minutes or until the apples are pulpy.    Add the apricots and cook gently, uncovered, for a further 15 minutes, stirring.   Whizz to a puree.
  3. Increase the oven temperature to 190C (gas 5).   Spread the filling over the base.   Combine the topping ingredients until well mixed.   Spread over the filling.   Return to the oven for a further 20-30 minutes, until set and pale golden.   Cool in the tin before cutting.

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