Try this utterly irresistible dessert!


  • 450 g shortcrust pastry
  • 230 g strawberry conserve
  • 1 punnet blueberries washed and dried
  • 100 g unsalted butter at room temperature
  • 100 g icing sugar
  • 100 g ground almonds
  • 25 g plain flour
  • 2 large eggs
  • 50 g flaked almonds


  • Grease a 12" tin or 1 muffin tray.
  • Roll out pastry and line the tin and trim the edges.
  • Spread strawberry conserve over the pastry.
  • In a bowl place the butter, sugar, almonds, flour and eggs and whisk until smooth.
  • Spread this over the strawberry conserve and sprinkle with blueberries and flaked almonds.
  • Bake at 180°C for 30-40 mins until golden brown on top.
  • Cool on wire trays.

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