Vickys Frangipane Tart Slices, Gluten, Dairy, Egg & Soy-Free

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   ["Preheat the oven to gas 4 / 180C / 350F and line a rectangular baking tray, 7"" x 11"" size.", "Make sure the parchment paper hangs over the sides for easy removal after baking", "Roll the pastry dough out and cut to fit the tin.", "Trim the edges to straighten but keep the offcuts and be careful transferring the pastry.", "Use your rolling pin to help hold and position it", "Roll out the offcut pastry and cut into strips.", "Set aside", "Warm the jam and spread it all over the pastry dough in the tin", "Cream the butter and sugar together until pale and fluffy", "Fold in the flour and almond essence and combine", "Mix the egg replacer and milk together and stir with the ground almonds into the batter", "Pour the batter over the pastry in the tin and level off", "Lay the pastry strips in a lattice pattern over the top", "Bake for 30 - 40 minutes until the cake is risen and golden", "Cool on a wire rack then cut into equal squares", "If you want a crisper pastry base, bake the pastry blind for 10 minutes or just until the top looks dry.", "Let it cool and firm up before you spread the jam over"]

* Per serving · 4 servings · Values may vary.

No additional tips available.