South African Jam Tertjies (Apricot jam squares)

Method

1. 1
   Preheat oven to 180°C/356°F and line a 9 x 9 inch baking tin with baking paper. Note: you can use a bigger baking tin if you'd like the squares to be on thinner side which is just a good. 9x 9 inch yields squares that are about 4cm high.
2. 2
   In a large bowl, cream softened butter and sugar together until smooth.
3. 3
   Add flour, baking powder and salt to the butter mixture and mix until well combined. I use my hands towards the end to get a crumble consistency.
4. 4
   Remove half of the crumble and set aside forbthe topping. Place the remaining crumble in the prepared baking tin and spread it across the base of your baking tin, pressing firmly to create an even bottom layer.
5. 5
   Evenly spread the apricot jam on top. Note: if using, evenly sprinkle the unsweetened desiccated coconut on top of the apricot jam.
6. 6
   Using your fingertips, crumble the remaining dough on top. Bake for 40 minutes or until golden brown.
7. 7
   Allow to cool fully before removing the tart from the baking tin. Gently loosen any sticky jam from the sides of the tin before removing it from the baking tin.
8. 8
   Cut as desired and enjoy!