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Traditional Almond Bakewell Slices
Easy almond slices! A raspberry and almond traybake perfect for afternoon tea, coffee and for lunchboxes too. This recipe is so simple, and the taste is out of this world.
Who can resist this buttery, moist and tasty almond slice? It has all the flavours of a Bakewell tart and is utterly delicious. I’ve made it twice this week and it’s always gone in a matter of minutes; it is that good!
The base is made from a buttery shortcrust pastry topped with a layer of tart raspberry jam and the topping is a light frangipane sponge sprinkled with flaked almonds.
All the flavours and textures in this bakewell slice work so well and the almond and jam combo is incredibly tasty. It’s a classic must-try recipe just like this tiffin and these gooey flapjacks.
Why You’ll Like This Recipe
- The perfect balance of jam, pastry and almond sponge
- It’s a simple and easy recipe
- This bakewell slice is easily adaptable
- It’s great for teatime, work and school lunches
- A very simple pastry recipe with just 4 ingredients
This almond slice is essentially a bakewell tart recipe that’s sliced into mini rectangles, so if you’re a fan of bakewell flavours, then you’re going to love this recipe too. It’s that good that it goes by many names including congress tarts.
I particularly like the sweet shortcrust pastry (also great for mince pies) it is perfection. Plus, these bakewell slices make great on the go snacks that you can freeze and keep for later.
Watch How To Make It
What Is The Difference Between Bakewell Tart And Almond Slice?
The difference between a bakewell tart and an almond slice is that the frangipane sponge in an almond slice is made from a mixture of ground almonds and flour. In a bakewell tart, the frangipane sponge is made only with ground almonds.
Other than that, a bakewell tart and an almond slice is pretty much the same thing! The added flour helps bind the ingredients together and creates a firmer texture.