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

• 200 grams Vickys Shortcrust Pastry recipe from my profile
• 4 tbsp strawberry or apricot jam
• 100 grams sunflower spread / butter
• 100 grams caster sugar
• 100 grams ground almonds
• 25 grams gluten-free / plain flour
• 3/4 tsp almond essence
• 3 tsp Vickys Best GF Egg Replacer recipe on my profile
• 6 tbsp rice milk

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

shortcrust pastry, strawberry, sunflower, caster sugar, ground almonds, flour, almond, egg, rice milk

Taken from cookpad.com/us/recipes/349449-vickys-frangipane-tart-slices-gluten-dairy-egg-soy-free (may not work)