Raspberry and almond slice


With this recipe we recommend: Croft 10 Year Old Port

  • 500g/1lb 1½oz shortcrust pastry
  • 50g/1¾oz butter
  • 50g/1¾oz caster sugar
  • 1 small egg
  • 125g/4½oz ground almonds
  • ¼ tsp vanilla extract
  • 200g/7¼oz raspberries
  • 1 small orange, zest only
  • 25g/1oz whole blanched almonds, crushed
Preparation method
  • Preheat the oven to 200C/400F/Gas 6.
  • Roll out the pastry to a 12in/30cm x 8in/20cm rectangle and transfer to a greased baking sheet. Prick with a fork and bake for five minutes.
  • Beat the butter and caster sugar until pale and fluffy. Stir in the egg, ground almonds and vanilla extract to make a stiff paste.
  • Spread the almond paste on top of the pastry leaving a border of pastry on the outside.
  • Combine the raspberries and orange zest. Scatter over the paste and push down slightly.
  • Scatter over the crushed almonds.
  • Bake for 20-25 minutes until puffed and golden.
  • Remove from the oven and gently transfer to a wire rack to cool. Slice and serve.
With this recipe we recommend:

Croft 10 Year Old Tawny

Attractive tawny colour with amber rim. Complex nose full of mellow spicy aromas and hints of walnut, butterscotch and fine oak wood, against a background of rich jammy fruit. Beautifully smooth and round on the palate which is full of ripe figgy flavours.
The 10 Year Old Tawny is drawn from a reserve of fine wood ports which have been aged to full maturity in seasoned oak casks, each holding about 630 litres of wine. The individual wines are then blended to guarantee consistency of quality and house style.

Croft 10 Year Old Tawny Port is bottled for immediate drinking.