Blackberry and almond slices

Blackberry and almond slices

Fetta di marmellata dI more con mandorle

The Italian Baker
12 slices or 6 large squares

My father used to take me blackberry picking in the woods when I was small. We would return home with baskets full of berries, as well as grazes from the thorny bushes. We would then make marmellata di more, or blackberry jam, to turn into a blackberry tart – one of my favourite things in the world! This variation on the classic tart brings back so many sweet memories...


Quantity Ingredient
100g butter, plus extra for greasing
100g caster sugar
1 teaspoon vanilla paste or extract
1 lemon, Finely grated zested
160g plain flour
1 teaspoon baking powder
350g good-quality blackberry jam, ideally homemade
1 egg
75g ground almonds
250g flaked almonds
icing sugar, for dusting


  1. Preheat the oven to 160°C. Butter the base and sides of a 20 x 30-cm baking tin. Line with a large piece of baking parchment, allowing it to hang over the sides by about 5cm all round.
  2. In the bowl of a stand mixer, or in a mixing bowl using a hand-held electric beaters, beat the butter, sugar, vanilla and lemon zest together until pale and fluffy.
  3. Sift the flour and baking powder into a separate bowl, then beat it, little by little, into the mixture. Transfer the mixture to the lined tin and spread it out evenly, using a spatula. Still using a spatula, spread the jam over the surface of the base, going right to the edges.
  4. Crack the egg into a clean bowl and whisk slightly with a fork. Add the ground almonds and just a small amount of the flaked almonds, reserving the majority for the top, and stir to mix. Spread the mixture over the jam in an even layer. Finally, sprinkle the remaining flaked almonds evenly over the top and bake in the oven for 35–40 minutes, until the flaked almonds are a deep golden colour and the base is cooked through.
  5. Remove from the oven and leave to cool in the tin, then use the overhanging parchment to lift it out of tin and cut into slices or squares. Sprinkle with icing sugar if you like.
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