These are my Auntie Joan's almond and apricot slices.
Ingredients
Auntie Joan is a really good and very generous cook — the kind of person who never lets you leave her house hungry. We’ve always looked forward to her baking, and for as long as I can remember, she’s been making these slices. They’re a family favourite — buttery pastry, sweet apricot jam, and a soft almond topping with a lovely crunch from the flaked almonds. We absolutely love them.
Now, Auntie Joan probably wouldn’t approve of using ready-made pastry — but you know, these are busy times!
- You will need a tin, approximately 24 × 35 cm
Ingredients:
- 1 pack ready-rolled shortcrust pastry
- 200 g apricot jam
- 340 g ground almonds
- 225 g icing sugar, sieved
- 225 g caster sugar
- 3 medium to large free range eggs
- 175 g flaked almonds
Method
- Preheat the oven to 170 °C. Line a 24 × 35 cm tin with the ready-rolled shortcrust pastry. Tip: The pastry usually comes rolled in paper — use that paper to line the base of the tin, then lay the pastry on top.
- Spread 200 g of apricot jam evenly over the pastry base.
- In a large bowl, add the ground almonds then Add 225 g of icing sugar and add 225 g of caster sugar. Mix the dry ingredients together.
- In a separate bowl, beat the 3 eggs. Add them to the almond mixture and mix until you have a smooth paste.
- To Assemble Spoon (or dollop) the almond paste over the jam — about 10 dollops across the surface. Then use two forks to gently spread and work the paste so it covers the jam evenly. Sprinkle generously with the flaked almonds.
- Bake in the preheated oven for about 25 -30 minutes, until the top is golden and just set. Allow to cool completely in the tin (minimum 1 hour). Once cool, lift out and slice into about 24 fingers.
