Saturday Morning With Jack Tame

New season strawberries have hit the shelves and they’re at last priced sensibly. Make this gorgeous slice and serve it warm with vanilla ice cream for a dessert that tastes of summer. Makes 12-16 squares 1 cup whole almonds 415g (about 3 ¼ cups) plain flour Decent pinch salt 250g cold butter 3-5 tablespoons cold water ¾ cup raw sugar 500g fresh strawberries (or use 250g each strawbs and chopped rhubarb)  Grease and line a Swiss roll tin (23x33cm), leaving some of the baking paper hanging over the long sides. Rub/grate chilled butter into the flour and salt (or do it in a food processor). Toss the butter in the flour. Divide this mixture equally into two bowls. Into one, pour 3-5 tablespoons ofice coldwater, stirring first with a knife to a scraggy mess then add a bit more water before turning out to knead briefly so it comes together. Flatten to a disc, wrap and chill for 20 minutes.  Blitz almonds in a food processor until it’s a coarse crumb. Add this crumb and the sugar to the other half of the flour/butt