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Blackberry and Almond Slice

Course Dessert, Snack
Cuisine British
Keyword Almond, Blackberry
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Chill Time 45 minutes
Servings 9 squares

Ingredients

  • 125 g butter room temperature
  • 60 g golden caster sugar
  • 70 g soft brown sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 200 g ground almonds
  • 150 g blackberry jam
  • 100 g blackberries
  • 50 g flaked almonds
  • 1 tbsp icing sugar

Pastry

  • 125 g butter cold
  • 125 g plain flour
  • 60 g golden caster sugar
  • 0.25 tsp salt
  • 60 g ground almonds
  • 0.5 lemon zested

Instructions

  • Put all the pastry ingredients in a food processor and blitz until they just start to come together. Turn the pastry out on to a cool work surface, pat into a ball, wrap in greaseproof paper and refrigerate for 45 minutes to an hour.
  • Meanwhile, in a stand mixer cream the butter and sugars for three or four minutes, until light and fluffy. Beat in the eggs one at a time, mixing each one in well before adding the next, then fold in the vanilla, salt and ground almonds.
  • Heat the oven to 200C (180C fan)/390F/gas 6. Roll out the chilled pastry on a lightly floured surface into a 26cm square. Butter a 26cm x 26cm square baking tin and lay the pastry on top, gently pushing it into the corners and edges.
  • Spread the jam evenly over the pastry, followed by the almond mix, smoothing it out with a palette knife. Dot the blackberries over the top, pushing them gently into the batter, then scatter over the flaked almonds. Bake for 35-40 minutes, until golden and set, then remove and leave to cool in the tin.