England: Bakewell Slices

Bakewell is a town is in the county of Derbyshire. This recipe is a slight variation on the better-known Bakewell tart recipe, with added raspberries.

For the pastry:
5 oz butter or margarine, cut into small pieces
8 oz plain flour
3 tbsp caster sugar
1 egg, beaten
2 tsp milk or water

For the filling:
8 oz butter, softened
8 oz caster sugar
8 oz plain flour
4 oz ground almonds
2 tsp baking powder
4 eggs, beaten
6 tbsp raspberry jam
8 oz frozen raspberries
1 3/4 oz flaked almonds

Method:

Make the pastry by sieving the flour into a mixing bowl with a pinch of salt, and adding the other pastry ingredients. Blend with a food processor for a few seconds until the mixture binds together. Remove from the processor, knead a little, then chill for an hour.

For the filling, beat together the butter, sugar, flour, ground almonds, almond essence, baking powder and eggs until smooth and fluffy. Roll out the pastry on a lightly floured surface and use it to line a loose based rectangular 7" by 11" tin.

Prick the pastry base with a fork several times. Spread the jam evenly over the base then sprinkle the raspberries on top (no need to defrost).

Spread the filling over the jam and raspberries. Sprinkle flaked almonds on top, and bake at 190C / 375F / GM 5 for 1 hour and 15 minutes or until the sponge has risen and is golden. If it browns too quickly, cover with foil and continue baking. Cut into slices.