A classic cake slice, so much nicer when you make it yourself with the hint of real almonds, rather than the fake strong almond essence flavouring.
Pastry base:
(Requires 150g flour and 75g butter)
• Blend the butter and flour to the breadcrumb stage, then bind with a little cold water, milk or beaten egg, whichever you prefer. You can sweeten the pastry a little with some icing sugar if you like but it's not necessary.
• To keep things simple I pressed this dough mixture into 2 greased 20cm sandwich tins to approx 3mm thickness. You can of course roll it out and line the tin that way for slightly better results!
• Spread jam over the pastry and bake at 170°C for 5-10 minutes until it is beginning to harden slightly.
• Remove from the oven and cool in the tins.
Cake:
• Beat butter and sugar until creamed and fluffy.
• Beat in the eggs and fold in the flour and ground almonds.
• Pour/spread over the jam tarts to no more than 1cm deep.
• Sprinkle flaked almonds over the top then bake at 170°C for 20-30 minutes until golden on top.
• Cool in the tins slightly then remove and place on a wire rack to cool completely.
• Mix the icing sugar with a little water until the consistency is just runny enough to drizzle over the tarts.
Notes:
• Makes 2 x 20cm tarts, 8-10 slices per tart. Could use a 22cm square tin or individual tarts.
• Raspberry or blackcurrant jam is best
