Updated: Mar 31, 2020
Thank you to Jo Wheatley for this delicious baked treat – Jo’s Blue Aga Recipes. I have made it several times using special home-made jam that I have been given or sometimes when I want that delicious frangipane tart for tea!
It worked really well with my Rhubarb and Apple Jam as its not so sweet. Enjoy!
50g unsalted softened butter 250g ground almonds 180g caster sugar 125g S/R flour 125g plain flour 1/2 tsp cinnamon 3 eggs 1 jar of (plum) jam Handful of toasted flaked almonds A little icing sugar 10 x 5 pan
Preheat the oven to 170˚c
In a free standing machine, food processor or with a hand-whisk, bring together the butter, ground almonds and sugar.
Put half the mix into a bowl. Add the plain flour to the remaining half, mix until it forms a clay like dough, spread an even layer with your hands into your pan, bake for about 12 mins. Set aside to cool.
With the remaining dough pop back into your choose mixing machine, add the S/R flour, eggs and cinnamon, beat together until well combined.
Spoon your jam over your biscuit base, next spoon blobs of the frangipane mix over the jam, spread with a palette knife, then sprinkle with the toasted flaked almonds.
Bake for about 25-32 mins until golden and a skewer comes out clean when dipped into the centre.
Leave to cool slightly before marking into slices, then dust with icing sugar.