Almond Slice - Mr. Kipling's

This dessert goes perfect with a cup of tea!

I like to bake in parchment paper, when I need

to lift the dessert out of the pan to cut perfect slices.

While on vacation recently, every cafe I went into had some sort of slice!
So now that I am home, I need to try out some of these delectable
items in my own kitchen.

As Always, 

ENJOY!

Recipe Source: Baking with Granny

BASE

1. 100g Butter
2. 225g Flour
3. 30g Sugar
4. 2-3 tbsp Cold Water

    

1. 190g Seedless Raspberry Jam
2. 
   
3. SPONGE 
4. 
   
5. 75g Butter
6. 75g Caster Sugar
7. 75g Ground Almonds
8. 75g Self-raising Flour
9. 1 Egg
10. 2 tbsp Milk
11. Handful of Flaked Almonds

1. (Make your pastry in advance.) Rub the butter and flour with your fingers in a large bowl. Once it resembles bread crumbs, add the sugar and mix until combined.
2. Gradually add the cold water a spoonful at a time, continuing to mix with your hands, bringing together to form a dough. You may not need all the water, or you may need a little extra.
3. Continue to mix the dough in your hands until well formed. Wrap in cling film and pop in the fridge for at least and hour to firm up before use.

1. Pre-heat your oven to 190°c (or 170° for a fan assisted oven) and grease a tray bake tin generously with some butter. A 20cmx20cm tin (or equivalent) is ideal.
2. Remove your pre-made pastry for the fridge and roll on a floured surface to around 5mm thick. Transfer to your pre-greased tin, pushing the pastry into the edges. Trim the excess and line the pastry with some greaseproof paper before filling with baking beans. Blind bake the pastry for 5 minutes to give the bottom a head start and avoid a soggy pastry.
3. Following the blind bake, remove the baking beans and top the pastry with the Raspberry Jam, evenly spreading over the pastry.
4. In a medium bowl, cream the butter and sugar until light and fluffy.
5. Add the ground almonds, self-raising flour, egg and milk to the bowl and gently mix until combined into a batter.
6. Pour the batter on top of your jam-topped pastry and evenly spread. Top with a generous handful of flaked almonds.
7. Bake at 190°c (or 170°c for fan assisted ovens) for 20-25 minutes until golden and spongy in appearance.
8. Once completely cool, using a sharp knife, cut into individual slices.