Plum Almond Crumble Slice Recipes

PLUM & ALMOND CRUMBLE SLICE

Plum & almond crumble slice image

A buttery traybake, full of new-season fruit and spice

Provided by Jane Hornby

Categories Afternoon tea, Buffet, Dessert, Snack

Time 1h20m

Yield Cuts into 16 slices

Number Of Ingredients 9

Ingredients

250g pack butter (this must be very cold)
225g caster sugar
300g ground almond
140g plain flour , plus 25g/1oz
2 eggs
1 tsp cinnamon
1 tsp baking powder
approx 6 plums , stoned and cut into sixths
50g flaked almond

Steps:

Heat oven to 180C/fan 160C/gas 4. Butter and line a 20 x 30cm baking tin with baking paper. Put the butter, sugar and ground almonds into a food processor, then pulse until the mixture resembles very rough breadcrumbs. Spoon out half the mix into a bowl and set aside.
Add 140g flour into the mix in the processor and whizz until it just forms a dough. Tip into the tin and press down with the back of a spoon. Bake for 15-20 mins until golden. Leave to cool for 10 mins.
To make the filling, put the remaining butter and the sugar and almond mix back into the processor, saving a few tbsp for the topping. Add the eggs, the 25g flour, cinnamon and baking powder and whizz to a soft batter. Spread over the base.
Top with the plum pieces and a little extra caster sugar and cinnamon. Bake for 20 mins, then sprinkle with the remaining crumble mix and flaked almonds. Cook for another 20 mins or until golden. Leave to cool in the tin before slicing.

Nutrition Facts : Calories 360 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.37 milligram of sodium

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Heat oven to 180C/fan 160C/gas 4. Butter and line a 20 x 30cm baking tin with baking paper. Put the butter, sugar and ground almonds into a food processor, then pulse until the mixture resembles very rough breadcrumbs. Spoon out half the mix into a bowl and set aside.
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