1.2kg (about 6) Granny Smith apples, peeled, quartered, cored
140g (1 cup) chopped dried apricots
16 slices white bread (crusts removed)
125ml (1/2 cup) cold water
1 tsp ground cinnamon
80g butter (melted)
90g (1/4 cup) apricot jam
170g caster sugar
Preheat oven to 180°C. Grease an 8cm-deep, 20cm (base measurement) round springform pan.
Stir the apricot, water and 70g (1/3 cup) sugar in a saucepan over low heat for 2-3 minutes or until the sugar dissolves. Bring to the boil. Reduce heat to low. Add the apple and cook, covered, for 8-10 minutes or until just tender. Cool.
Combine cinnamon and remaining sugar in a shallow bowl. Brush both sides of the bread with the melted butter. Coat bread in sugar mixture. Arrange bread, overlapping slightly, around the side of the pan, reserving 4 slices. Press the reserved bread, overlapping slightly, over the base.
Spoon the apple mixture into the centre. Bake for 30-35 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.