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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.
Almond Slice Recipe Ingredients
Below are the few ingredients needed to make this recipe:
Sweet Shortcrust Pastry Ingredients
- Plain Flour: Plain flour is best for making pastry.
- Butter (Or Margarine): Use butter straight from the fridge (I like to use unsalted but you can also use salted butter).
- Caster Sugar: Sweetens the pastry, you can use icing sugar as an alternative.
- Cold Water Or Milk: Helps bind the pastry ingredients together.
Frangipane Sponge Ingredients
- Ground Almonds: Used to make the frangipane filling.
- Self-Raising Flour & Baking Powder: Makes the frangipane filling light, firmer and binds the ingredients together.
- Eggs: Use eggs at room temperature.
- Butter: I like to use unsalted butter.
- Caster Sugar: Used to sweeten the frangipane filling.
- Flaked Almonds & Almond Extract: Adds the traditional almond flavour to these bakewell slices
Jam Filling
- Raspberry Jam: Use seedless raspberry jam.
Equipment Needed
Baking Tin: I use a 9″ baking tin to make this almond traybake. If you want chunkier almond slices, then you can use a smaller 8″ baking tin.
Baking Beans: Used for blind baking pastry, the weight of the beans prevents the pastry from rising when baking in the oven. You can use uncooked rice if you don’t have baking beans.
Parchment Paper: A layer preventing the baking beans from sticking and baking into the pastry.
How To Make Almond Slices (Bakewell Slice)
Below is a step-by-step guide on how to make this easy and moist almond slice. Full recipe instructions are on the recipe card:
Sweet Shortcrust Pastry
The sweet shortcrust pastry is easy to make and uses only 4 basic ingredients. Out of the 3 layers that make the almond slice, the pastry takes the longest to make. I like to make the pastry ahead of time, chill it in the fridge (or freezer) and use it when needed.
Step One:
Add flour and sugar to a food processor or mixing bowl and mix until evenly distributed.
Then add butter to the food processor and process until the mixture resembles fine breadcrumbs. If you’re using your hands rub the butter into the flour and sugar mixture.
Add a few tablespoons of water (or milk) and mix together until the pastry dough has formed. Use your hands to bind the dough together.
Wrap the sweet shortcrust pastry in clingfilm and leave to chill in the fridge for at least 15 minutes.
Step Two:
Preheat your oven to 180°C (gas mark 4, 160°Fan)
On a floured surface, use a rolling pin to roll the pastry 5mm (0.5cm) thick and lay it over the base of a greased or lined tart tin. Trim away any excess pastry, it should only be covering the bottom. With a fork, prick the pastry base.
Place a layer of parchment paper on top of the pastry and add baking beans. Blind bake in the oven for 10 minutes or until slightly golden brown.
Once baked, leave the pastry to cool down and set aside for later use.
Frangipane Sponge
Step Three:
Place butter and sugar into a large mixing bowl and cream together until light and fluffy.
Step Four:
Add a beaten egg and almond extract to the mixing bowl and mix together until evenly combined.
Step Five:
Pour flour, baking powder and ground almond into the mixing bowl and mix together until evenly distributed.
How To Assemble Almond Slice
Step Six: