Red alert!

Plum, raspberry jam & cardamom crumble squares

■ Makes 16 ■ Prep 30 mins plus resting ■ Cook 55 mins VEGETARIAN

4 cardamom pods, seeds crushed
1 tbsp lemon juice (reserve the lemon)
250g low-sugar, high-fruit raspberry jam
10 slightly unripe plums, halved and stoned (you may need more, depending on size)

FOR THE PASTRY

125g cold butter, cut into chunks, plus extra for the tin
150g ground almonds
150g plain flour
115g caster sugar
½ lemon, zested
½ tsp vanilla extract

FOR THE CRUMBLE

50g plain flour
35g ground almonds
45g cold butter, cut into small chunks
50g light brown soft sugar
½ lemon, zested
25g flaked almonds
icing sugar, for dusting (optional)

Butter and line a 30 x 20cm baking tin with baking parchment, leaving an overhang so you can lift out the