Paradise slice

Just occasionally I fancy something sweet. This was a good way to use up a bit of leftover pastry. It’s based on an American recipe, but the original was far too sweet for my liking, so I’ve halved the sugar and it is still quite sweet enough.

Ingredients:

1/4 pack of shortcrust pastry (enough to line a half-sheet pan)
Some raspberry jam
55g butter
30g caster sugar
1 egg, beaten
30g glacé cherries, chopped
60g currants
75 ground almonds
Demerara sugar, to finish

Directions:
Pre-heat the over to Fan 190C
Grease your baking sheet and lay in the pastry.
Line with greasproof paper and baking beans, bake blind for 10 minutes. Remover the beans and paper and bake another 5 minutes

Lower the temperature to Fan 160C

Beat togther the butter and sugar. Beat in the egg. Stir in the cherries, currants and almonds.

Spread raspberry jam over the pastry, followed by the frangipane mixture.

Bake 20 minutes (perhaps a bit longer, depending on your oven). Remove and sprinkle with demerara sugar.

Cool in the tray 10 minutes, turn out onto a wire rack to cool completely.

Delicious with a cup of tea.