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Bakewell Slice
Bakewell Slice
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
125 minutes
Crowd-friendly twist on Bakewell tart, baked on a sheet tray - ideal for potlucks and gatherings.
Ingredients:
  • 1 (14.1 ounce) package pie crust pastry
  • 0.75 (10 ounce) jar seedless raspberry jam
  • 0.75 cup unsalted butter
  • 2 tablespoons white sugar
  • 4 eggs
  • 1.5 tablespoons lemon juice
  • 2 teaspoons almond extract
  • 1 teaspoon lemon zest
  • 2 cups ground almonds
  • 0.5 cup sliced almonds
  • confectioners' sugar
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and elegantly line a 8x12-inch rimmed baking pan with parchment paper.
  • Gently stretch pastry dough to line the baking pan, then press it down. Place parchment paper on top and fill with dried beans for blind baking.
  • Place the pastry in the preheated oven for 15 minutes. Then, remove the parchment paper and beans, and bake for an additional 5 minutes until the pastry turns a lovely golden color. Allow it to cool for about 15 minutes before proceeding.
  • Evenly spread the raspberry jam over the cooled pastry.
  • In a large bowl, cream together butter and 3/4 cup plus 2 tablespoons of sugar until pale and fluffy using an electric mixer. Mix in eggs one at a time until well incorporated. Stir in lemon juice, almond extract, and lemon zest until fully blended. Gently fold in ground almonds. Spread the almond filling over the raspberry base and level the top with a spoon. Sprinkle sliced almonds over the filling.
  • Bake in the preheated oven for 30 to 35 minutes, until the filling is golden on top and firm in the middle. If the pastry gets too brown, loosely cover it with aluminum foil. Allow it to cool for about 30 minutes, then dust with confectioners' sugar before slicing.

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