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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 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 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


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 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 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.