Berry Almond Slice

Method

1. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Lightly grease a 23 cm (9 inch) square shallow tin and line with baking paper, leaving the paper hanging over on two opposite sides.
2. Place the pastry on a baking tray lined with baking paper. Prick the pastry all over with a fork and bake for 15 minutes, or until golden. Ease into the tin, trimming the edges if necessary. Reduce the oven to moderate 180°C (350°F/Gas 4).
3. Cream the butter and sugar in a small bowl with electric beaters until light and fluffy. Gradually add the egg, beating after every addition, then the lemon rind. Fold in the almonds and flour, then spread the mixture over the pastry.
4. Scatter the fruit on top and bake for 1 hour, or until lightly golden. Cool in the tin, then lift out, using the paper as handles. Cut intopieces and dust with icing sugar to serve.

There are many berries which are wonderful to eat ripe off the vine but have multiple uses in baking. The most common varieties, depending on the region and climate, are sold from spring to early autumn. They include blackberries, raspberries, strawberries, blueberries, mulberries, cranberries, currants and gooseberries. Berries are used a lot in baking and are made into desserts such as pies, puddings and tarts, as well as being used to flavour slices, cakes, muffins, friands and biscuits.