Name: Easy Bakewell Slice Recipe
Total time: 2 hrs 5 mins
Ingredients: 1 (14.1 ounce) package pie crust pastry; 0.75 (10 ounce) jar seedless raspberry jam; 0.75 cup unsalted butter; 0.75 cup white sugar; 2 tablespoons white sugar; 4 eggs; 1.5 tablespoons lemon juice; 2 teaspoons almond extract; 1 teaspoon lemon zest; 2 cups ground almonds; 0.5 cup sliced almonds; confectioners' sugar

Instructions

Preheat your oven to 375 degrees F (190 degrees C). Line an 8x12-inch baking pan with parchment paper for easy removal.
Roll out the pastry dough thinly to perfectly fit the prepared baking pan, then gently press it into the bottom. Cover with parchment paper and weigh it down with dried beans for blind baking.
Bake in the preheated oven for 15 minutes. Carefully remove the parchment paper and beans, then continue baking until the pastry turns a lovely golden color, approximately 5 minutes more. Set aside to cool for about 15 minutes.
Spread a generous, even layer of raspberry jam over the cooled pastry base.
In a large bowl, combine butter and 3/4 cup plus 2 tablespoons of sugar. Use an electric mixer to beat until the mixture becomes pale and fluffy. Incorporate the eggs one at a time, ensuring each is well mixed. Add lemon juice, almond extract, and lemon zest, then beat until thoroughly combined. Gently fold in the ground almonds. Spoon the almond filling evenly over the raspberry base, smoothing the top with the back of a spoon. Sprinkle sliced almonds evenly over the top.
Bake in the preheated oven until the filling is golden brown on top and feels firm to the touch in the middle, which should take about 30 to 35 minutes. If the pastry starts to brown too quickly, loosely cover it with aluminum foil. Remove from the oven and let it cool for approximately 30 minutes. Before slicing, dust generously with confectioners' sugar.

Easy Bakewell Slice Recipe

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