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You are here: Recipes > Blueberry, Lemon and Almond Slices

Blueberry, Lemon and Almond Slices

Easy, delicious Blueberry, Lemon and Almond Slices that can be made with Renshaw Macaroona or Renmac.

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Baking ingredients

  • 650 g Plain flour
  • 100 g Corn flour
  • 250 g Caster sugar
  • 500 g Butter
  • 63 g Whole egg

Decorating ingredients

  • 220 g Renshaw Macaroona or Renmac
  • 220 g Lemon curd
  • 220 g Butter
  • 131 g Caster sugar
  • 177 g Ground almonds
  • 220 g Whole egg
  • 31 g Plain flour
  • 300 g Fresh blueberries

Instructions

Making the sweet pastry:

Step 1

Beat together the butter and caster sugar until light in texture.

Step 2

Add one third of the egg and beat in.

Step 3

Sieve together plain flour and corn flour

Step 4

Add the flour blend to the butter and sugar and mix on slow speed to form a crumb

Step 5

Stream in the rest of the egg into the crumb and mix on slow speed until pastry leaves sides of bowl being careful not to over mix.

Making the frangipane:

Step 6

Cream together butter, sugar and Renshaw Macaroona or Renmac.

Step 7

Sieve together the almonds and plain flour a separate bowl.

Step 8

Stream in the egg over 3 portions and add a small amount of the flour mix to prevent splitting on medium speed. Add the remaining flour and mix on slow speed to clear.

Step 9

Line baking tray with sweet pastry, and part bake. When cool cover with 60g lemon curd, and spread the above Renshaw Macaroona/Renmac mixture on top.

Step 10

Scatter fresh blueberries on top, gently push some of the berries into the batter, bake at 180°C, for approximately 25minutes, until firm to the touch.

Step 11

Allow to cool and decorate, cut into desired shape.