These sweet squares can be eaten on the hoof or while reclined on a picnic blanket. Cream optional but very much recommended
Serves 6-8
For the pastry:
150g butter or margarine (margarine makes an easier to handle pastry, but use butter if you prefer)
300g plain flour
50g caster sugar
1 egg
For the filling:
5 tbsp raspberry jam
200g raspberries
250g butter, softened
250g ground almonds
250g caster sugar
5 eggs
50g flaked almonds
To serve:
Icing sugar
Whipped cream
Mint leaves
1 Start off by making the pastry. Rub the butter/margarine into the flour and sugar until you have a sand-like consistency.
2 Beat the egg and then bring it together with the flour mixture on a lightly floured surface to form a smooth pastry.
3 Roll the pastry out to fit the tin you’re using – you can use a 30cm diameter round tin or a 22 x 33cm tin. It should be about 3mm thick but make it 5mm if you love pastry!
4 Preheat the oven to 180C/ Fan 160C/Gas 4. Place baking beans or rice on top of the pastry and bake for 45 mins, or until pale golden.
5 Once baked, remove the beans or rice and allow the pastry to cool, although keep the oven on.
6 Once cooled, spread the jam over the base and distribute the raspberries evenly.
7 Put the butter, ground almonds and caster sugar in a bowl and whisk until smooth. Dollop the mixture into the pastry case and smooth out, then sprinkle the almonds over the top. Return to the oven and bake for 45 mins more, or until golden and set.
8 Once cooled, dust with icing sugar, cut into squares or slices and serve with whipped cream, fresh berries and mint leaves.
This recipe is taken from our May ‘Gathering’ feature, which this month is a menu for a woodland picnic. It also includes recipes for Cornflake Chicken, Egg, Beetroot & Potato Salad with Dill, Baby Carrots with Whipped Feta and Apple & Mint Punch. The recipes are by Becky Cook and the photography is by Will Heap.
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