Bakewell slices

THIS FRUITIER VARIATION ON THE CLASSIC IS VERY PORTABLE.

EASY/PREPARE AHEAD/ FREEZE • READY IN 1 HR 15 MINS, PLUS CHILLING • MAKES 20

375G PACK SWEET SHORTCRUST PASTRY 5TBSP CHERRY CONSERVE 200G NATURAL GLACÉ CHERRIES, HALVED 100G FLAKED ALMONDS 125G BUTTER, SOFTENED 125G CASTER SUGAR 2 FREE-RANGE EGGS 125G SELF-RAISING FLOUR ½TSP BAKING POWDER 1TSP ALMOND EXTRACT YOU WILL NEED A 28X18CM SHALLOW BAKING TIN, BAKING PARCHMENT AND BAKING BEANS

1 HEAT THE OVEN TO 200C, GAS 6.

ROLL OUT THE PASTRY AND USE TO LINE THE BAKING TIN. CHILL FOR 30 MINS.

2 LINE THE PASTRY CASE WITH BAKING PARCHMENT AND BEANS; BAKE FOR 15 MINS. REMOVE THE BEANS AND PAPER, AND BAKE FOR A FURTHER 5 MINS. REDUCE THE OVEN TO 180C, GAS 4. SPREAD THE CHERRY CONSERVE OVER

THE PASTRY AND SCATTER WITH HALF THE GLACÉ CHERRIES. RESERVE 3TBSP

FLAKED ALMONDS AND BLEND THE REST UNTIL FINELY GROUND.

3 PUT THE BUTTER, SUGAR, EGGS, FLOUR, BAKING POWDER, ALMOND EXTRACT AND GROUND ALMONDS INTO A BOWL AND BEAT WITH AN ELECTRIC WHISK UNTIL SMOOTH AND CREAMY. SPOON ON TOP OF THE PASTRY AND SCATTER WITH THE REMAINING GLACÉ CHERRIES AND RESERVED FLAKED ALMONDS. BAKE FOR 40-45 MINS UNTIL WELL RISEN AND SPRINGY TO THE TOUCH. LEAVE TO COOL IN THE TIN, THEN INVERT, INVERT AGAIN AND SLICE. THEY’LL KEEP

FOR 4 DAYS IN AN AIRTIGHT CONTAINER.