Lilly Pilly & Almond Slice

Ok, so this one is a take on the scrumptious French frangipane tart, but with Australian almonds, Lilly Pilly’s and Pears from country Victoria we’ve just invented delicious all over again.


Lilly Pilly & Almond Slice

Prep Time: 30 mins
Cook Time: 50 mins Tart 20 min Pastry
Yields: 12

Ingredients for Filling

  • 1/4 cup riberries (lilly pilly's)
  • Approx 6 Australian pear halves cut into half again
  • 125g butter
  • 125g cream cheese
  • 1/2 cup caster sugar
  • 1 generous teaspoon vanilla
  • 1 1/2 cups of ground Aussie almonds
  • Approx 1/2 cup of flaked Aussie almonds
  • 2 eggs

Method for Filling

  1. Heat oven to 150C
  2. Beat the butter, cream cheese, vanilla and sugar together
  3. Add both eggs and continue to beat until smooth
  4. Stir in the ground almonds and lilly pilly's
  5. Pour into the prepared pastry case
  6. Top with pears and then sprinkle flaked almonds on top
  7. Cook for approx 50 minutes or until golden brown

Ingredients & Method for Pastry

1 1/2 cups plain flour pinch of salt 125g butter 1/3 cup caster sugar 1 egg METHOD Rub flour, butter, sugar and salt together with hands until it resembles fine breadcrumbs, add the egg and mix until smooth, don't over mix. Wrap in paper and refrigerate for approx 30 min. Roll out onto board and put into prepared tin (36cm x 12cm) and bake blind for approx 20 minutes.

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