250g /1 cup butter room temperature
1/2 cup castor sugar
1 large egg room temperature
1 1/2 tsp vanilla essence
1 1/2 tsp baking powder
2 1/2 cups cake wheat flour
225g apricot jam
Preheat the oven to 160 degrees Celsius.
Grease and line a 27cm x 23cm baking pan with some baking paper. Set aside. Using an electric mixer, beat the butter and sugar together until light and fluffy, about 3 to 4 minutes.
Add the egg and combine well. Mix in the vanilla essence. Add the flour and baking powder and mix until well combined. Do not add all of the flour at once. You may require more or less. You should have a soft, biscuit like dough.
Press about 3/4 of the dough into the baking pan using your hands. Flatten it into a neat rectangle with the back of a measuring cup or using a mini roller. Alternatively, you can roll the dough out with a rolling pin on a piece of baking paper. Cut the edges neatly and place it into the pan.
Use the back of a chopstick and make little holes in the dough. This will allow the jam to seep through a little. You can also use your finger if you don't have a chopstick.
Heat the jam in the microwave for 30 seconds. Give it a good mix, so it is free from any lumps. Spread it over the dough. Grate the remaining quarter of the dough on top. Ensure it is spread evenly.
Bake on the centre rack for 40 to 45 minutes until it starts to turn slightly brown on top. Remove from the oven and allow it to stand for 10 minutes. To speed up the cooling process, you can place a wet kitchen towel underneath the pan.
Cut the tart in half. This will prevent it from breaking when lifting it out of the pan. Gently lift the tart, using the overlapping baking paper and place on a flat surface.
You can cut them into rectangles or squares once it is slightly cool. Once completely cool, dust with icing sugar if you prefer and store in an airtight container for up to a week.