• lain flour or 500 g
  • ¾ cup butter or 150 g, chopped
  • 1 cup icing sugar or 140 g
  • 1 tin Nestlé® Cream Original

 or 170 g

  • 1 egg
  • 1 teaspoon baking powder
  • 1 cup apricot jam or 250 g


Add flour, butter, icing sugar, NESTLÉ Cream, egg and baking powder in a bowl of electric beater. Beat for 3-4 minutes or until mixture is smooth.

Divide dough into half, carefully roll out 1 portion of pastry on baking paper and refrigerate for 15 minutes.

Press the remaining portion into a 28cm round baking tin. Then spread apricot jam evenly over pastry.

Cut rolled chilled pastry with sharp knife then arrange on top of fruit in a diagonal lattice pattern. Bake in a 180°C preheated oven for 30–35 minutes or until golden.

Cool in tin then cut into squares or fingers. Dust with icing sugar and serve.

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