Wednesday morning tea platter offering yesterday. Developed a new recipe for the purpose (nothing I like to do better).

It’s an Apricot and Blueberry Kuchen. It has a coconut/lime, buttery shortcrust base. This was topped with preserved apricot halves and blueberries – set in a baked creamy egg custard (infused with fresh lime).

I’ve had many requests for this recipe since posting this on Facebook, so here it is:

Apricot and Blueberry Kuchen

 For the shortcrust base

125g butter, softened

125g sugar

1 egg

1 teaspoon finely grated lime rind

30g desiccated coconut

220g self raising flour

Whisk together the butter and sugar and then whisk in the egg and lime rind.

With a metal spoon, fold in the coconut and self raising flour.

Grease a slab tin 18cm x 28cm.

Transfer the mixture to the prepared tin and level out evenly.

NOTE: (At this stage heat oven to 180 degrees C – fan forced).

For the topping

400g tin (or equivalent in preserved) apricots, drained

½ cup blueberries (fresh or frozen)

½ teaspoon finely rated lime rind

2 eggs

¼ cup sugar

1 cup cream

1 tablespoon lime juice

3 teaspoons melted butter

2 teaspoons castor sugar

Ground cinnamon to sprinkle

Slice each apricot half into three and then distribute these and the blueberries decoratively over the shortcrust base.

Whisk together the eggs, sugar, cream and lime juice – only until well combined. Carefully pour over the fruit.

Bake for 10 minutes, then reduce heat to 160 degrees and bake a further 25 to 30 minutes or until the topping is just set.

Remove from oven, leave to stand 10 minutes, then gently brush the top with the melted butter and sprinkle with the castor sugar and dust sparingly with ground cinnamon.

The slice is easier to cut into portions if left to stand in the tin for 30 minutes before serving.