Blueberry, Lemon and Almond Slices
Easy, delicious Blueberry, Lemon and Almond Slices that can be made with Renshaw Renmac.
Uploaded by Renshaw Baking
- 650 g Plain flour
- 100 g Corn flour
- 250 g Caster sugar
- 500 g Butter
- 63 g Whole egg
- 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
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Making the sweet pastry:
Beat together the butter and caster sugar until light in texture.
Add one third of the egg and beat in.
Sieve together plain flour and corn flour
Add the flour blend to the butter and sugar and mix on slow speed to form a crumb
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:
Cream together butter, sugar and Renshaw Macaroona or Renmac.
Sieve together the almonds and plain flour a separate bowl.
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.
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.
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.
Allow to cool and decorate, cut into desired shape.