Line a 20 x 30cm baking tin with baking paper, allowing extra overhanging on two sides (this makes the slice easier to lift out later).
Beat the butter, icing sugar, honey and vanilla with electric beaters until smooth and creamy. Add the flour and almond meal and fold through to combine. The dough takes a bit of coaxing to come together – I find using hands the best way.
Press around three quarters of the dough into the lined tin; ensuring the dough covers the base evenly. Wrap the remaining dough in cling-film. Put the tin and the extra dough into the fridge for 30 minutes to chill (if you’re in a hurry you can put it in the freezer for half the time).
Preheat your oven to 180C (160C fan forced).
While the dough is chilling, put all your fruit into a bowl and sprinkle with the sugar and corn flour. Toss to coat.
Once the dough is nice and chilled; spread the base with the jam, then top with the fruit. Arrange everything so it’s in one relatively even layer.
Now, get the extra dough that you wrapped in cling film out of the fridge and use a cheese grater to grate it over the top. There’s not need to try and cover it , just a patchy layer is fine. Sprinkle with the almonds and bake for 45 minutes.
Remove and allow to cool before removing from the tin. To do this, run a knife down the top and bottom edge and use the overhanging baking paper to lift the slice out.
Cut into squares and drizzle with a little honey (if you like) and eat! This doesn’t need anything else but if you want to be indulgent a scoop of vanilla ice-cream would be very nice.
Store the slice in the refrigerator. It will keep for a week, but don’t expect it to last that long as it is very addictive.
