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1
Pre-heat oven to 350u00b0.
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2
Lightly grease the bottom and sides of a Pyrex pan.
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3
Spoon the preserves into a small bowl and stir. Set aside.
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4
Sift the dry ingredients into a medium bowl.
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5
Using a pastry cutter, cut the butter into the dry ingredients until pea-sized lumps are formed. Drizzle in the beaten egg, tossing lightly with a fork to combine
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6
Remove about 1/3 of the flour mixture to another bowl and with your fingers, toss all but about 1 tablespoon of the sliced almonds into this smaller amount. Set aside.
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7
Tip the bowl containing the larger amount of the crumb mixture into the pan. Shake to distribute and pat lightly with you hands into an even layer. Don't press too hard.
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8
Carefully spread the plum preserves over the layer of dough, using a flexible spatula and a light hand. Try to spoon some into the corners. Don't be too worried if it's not perfect. Press-lift-travel-repeat seems to work.
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9
Tip the bowl containing the crumb-and-almond mixture into the pan. Shake to distribute and press lightly to set.
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10
Sprinkle any remaining sliced almonds over the top. Bake about 30-40 minutes or until top is golden. Allow to cool and cut into bars.
