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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.
Per Portion of 300g
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