Cookbook: The Essential Baking Cookbook
There were a number of ‘blue’ things I could have made for blue theme week, but all I could think of was blueberries! I had almond meal to use up and frozen blueberries in the freezer so this was the perfect recipe for me to make.
I bought this cookbook from one of those stands they have in the middle of the walkaway at the shopping centre for only $15. The inside of the book looks a bit old fashioned, but there a lot of delicious sounding recipes in there. I love going to book sales and picking up bargain books!
I made the slice to bring along to my sister in law’s house for dessert, but unfortunately only one slice survived! Hubby was carrying too many things in the dark, including this slice, and he tripped. As the slices were still warm, they were uncovered in a container and I was horrified to see the slices flying into the air and landing, splat, on our nature strip!! One lone piece stuck to the bottom of the container so at least my sister in law got to try a piece!
After watching Masterchef and seeing the master class where Matt Moran made a frangipane tart, I realised this blueberry almond slice must be a version of a frangipane tart. I had heard of it, but never knew what it was! I always associated frangipani to the yellow and white flower! Wikipedia tells me frangipane is a filling made from or flavoured like almonds.
Blueberry almond slice
1 sheet ready rolled puff pastry, thawed
150g unsalted butter, softened
¾ cup (185g) caster sugar
3 eggs, lightly beaten
2 tbsp grated lemon rind
2/3 cup (125g) ground almonds (almond meal)
2 tbsp plain flour
150g blueberries (or however much you want to add)
1. Preheat oven to 200C (180C fan forced). Lightly grease a 23cm (9 inch) square shallow tin and line with baking paper, leaving some overhang.
2. Place the puff pastry into the tin and prick the pastry all over with a fork (to stop it puffing up too much). Bake for 15 minutes or until golden and take out to cool.
3. Reduce the oven to 180C (160C fan forced).
4. Cream the butter and sugar together with electric beaters until light and fluffy.
5. Gradually add the egg in 3 batches, beating after every addition, then add in the lemon rind.
6. Fold in the almond meal and flour, then spread the mixture over the pastry.
7. Scatter the blueberries on the top and bake for an hour or until lightly golden. Cool in the tin, then lift out and cut into pieces.
Results: I don’t think my butter was properly softened because no matter how much I beat the mixture, it still looked like scrambled eggs! It didn’t seem to make a difference to the final texture of the slice though. The slice was on the oily side from the butter in the mixture as well as in the puff pastry, but boy did it taste good! The golden top, the moist centre and crunchy bottom all worked in unison to form a heavenly slice. I had my first few pieces warm out of the oven but the next day, when cold, they weren’t as nice.
Would I make it again? Yes, but it must be served warm and I would reduce the amount of butter.
Over & Out, April xx