Recipe with FRUCHTSTOFF
Blackcurrant Almond Traybake Slices
FRUCHTSTOFF Blackcurrant adds a bold, slightly tart layer of fruit between the shortcrust pastry and almond topping, pairing beautifully with the almonds.
⏱ Preparation 30 min · Cooking/baking time 35 min · Total 65 min · 20 servings
Ingredients
- 250 g flour
- 180 g cold butter
- 80 g sugar
- 1 egg
- 1 pinch of salt
- 1 jar FRUCHTSTOFF Blackcurrant (200 g)
- 150 g ground almonds
- 100 g sugar (for the topping)
- 2 eggs (for the topping)
- 100 g soft butter (for the topping)
- 50 g flaked almonds
Method
- Knead the flour, cold butter, 80 g sugar, 1 egg and salt into a shortcrust pastry dough and chill for 30 minutes.
- Roll out the dough on a greased baking tray (approx. 30 x 20 cm) and form a small edge.
- Spread the FRUCHTSTOFF Blackcurrant evenly over the dough.
- For the topping, beat the soft butter with 100 g sugar until fluffy, mix in the eggs one at a time, then fold in the ground almonds.
- Carefully spread the almond topping over the fruit layer and sprinkle with flaked almonds.
- Bake in a preheated oven at 180°C (top/bottom heat) for about 35 minutes until golden brown.
- Leave to cool, then cut into slices.
Nutritional values per serving (approx.): 250 kcal · Fat 16 g · Carbohydrates 22 g · Protein 4 g
Tip: This bakes well ahead of time – stored in a tin, it stays moist for several days.
Fruit spread used: View FRUCHTSTOFF Blackcurrant in the shop →