Ingredients

140 gr chopped dried apricots 

125 ml cold water 

170 gr caster sugar 

1.2 kg apples, peeled quatered cored 

1 teasepoon ground cinnamon 

16 slices white bread , crusts removed . 

80gr butter melted 

90gr apricot jam

Method

Preheat oven to 180 degrees celcius.

Greese a 8cm – deep 20cm base measurement round skin form pan.

Stir the apricot water and 70gr sugar in a saucepan over low heat for 2 minutes or until the sugar dissolve. Bring to the boil. Reduce heat to low.

Add the apple and cook covered for 8 minutes minutes or until just tender. Cool.

Combine cinnamon and remaining sugar in a shallow bowl. 

Coat bread in sugar mixture .

Arrange bread overlapping slightly over the base. Overlapping slightly around the side of the pan. Reserving slightly over  the base.

Spoon the apple mixture into the center. Bake for 30 minutes or until crisp and golden. Brush top with jam. Bake for 5 minutes or until sticky and golden.

Cool in pan for 1 hour.

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