Strawberry Jam Tray Bake

The day is hot and you just want to sit on the porch and relax with an ice cold glass of lemonade . . .
You just made a fresh batch of strawberry jam, using up the last of the berries and you have friends invited over for afternoon tea . . .

You have decided to go on a Saturday afternoon picnic with your loved one(s) and you want a tasty little sweet to pack into your basket . . .

You're dragging the kiddies and the hubbie to the beach for the day and you want something to serve as a tasty treat in between the ice creams and ice lollies . . .

You just are in the mood for a little bite of something sweet and satisfying . . . no matter the mood or occasion, these tasty little treats fit the bill. Quick, easy and oh so very scrummy !!!

*Strawberry Jam Tray Bake*
Makes 16 to 24 squares
Printable Recipe

These are perfect for taking on picnics or for enjoying on the porch on a hot summer afternoon with glasses of iced cold lemonade. They are also great to serve at tea parties. Hmmm . . . these are just delicious no matter what!

500g sweet shortcrust pastry (1 pound)
6 TBS strawberry jam
200g butter, softened (7 ounces, scant half pound or 14 TBS)
200g caster sugar (1 cup)
4 medium sized free range eggs
100g ground almonds (1 1/4 cup)
100g self raising flour, plus extra for dusting (3/4 cup plus 1 TBS)
1 tsp almond extract
150g sifted icing sugar (1 1/4 cup)
the juice of 1/2 lemon


Pre-heat the oven to 200*C/400*F. Roll out the pastry on a lightly floured board to fit into a 12 by 8 or a 9 inch square baking pan. You want it to fit the base and partway up the sides. Place into the pan and then spread the jam evenly over all.

Beat the butter and sugar together in a large bowl with an electric hand whisk until they are smooth and creamy. Beat in the eggs, one at a time, adding 1/3 of the ground almonds after each addition. Add the flour and the remaining almonds. Mix well. Stir in the almond extract. Pour the mixture over the jam, spreading to make an even layer.

Bake for 35 to 40 minutes, until well risen, firm and golden brown. Remove from the oven and place on a wire rack to cool. Leave in the tin.

Stir together the icing sugar and enough of the lemon juice to make a drizzle icing. Drizzle this decoratively over top of the squares. Allow to set before cutting into squares to serve.