Paradise Slice Recipe

Mix the flour and the cold butter together for the pastry.

Use a mixer, pastry blender, or two butter knives to cut the butter into the flour, and then rub with fingertips until the mixture resembles breadcrumbs.

Add the caster sugar and stir through. Add the tablespoons of water and stir it with a butterknife to bring it together.

How much water you need depends on the flour, so start with 2-3 tablespoons and then add more as needed.

Tip out the pastry onto a lightly floured surface and gently bring it together with your hands, handling as little as possible. Cover with cling film and rest in the fridge for 15 minutes. It can last up to 2 days if you want to make it in advance.

Meanwhile, preheat the oven to 200C or 400F.

Depending on the depth of your tin, you can just grease it with butter or line it with baking paper to make it easier to lift the slice out after baking.

Take the pastry from the fridge and roll it out on a floured surface until it is about 0.5cm (1/4 of an inch) thick. You want the shape to roughly fit your tin. Carefully lift the pastry and press into the bottom of the tin, cutting any excess so it’s only covering the bottom and not stretching up the slides.

Prick the pastry with a fork, place baking paper over it and blind baking beans or uncooked rice if you don’t have any.

Bake in the oven for 10-12 minutes, until lightly golden brown.

Set aside and allow to cool.

Meanwhile, cream the butter and sugar together.

Add the eggs and mix in thoroughly.

Add the fruit and almond flour and mix in.

Spread jam over the top of the pastry.

Spoon the top layer mixture over the jam and smooth down with a large spoon.

Bake for 25-30 minutes.

Remove from the oven and sprinkle over a few tablespoons of caster sugar.

Allow to cool, slice, and enjoy!