My grandmother made this as a tart, working the second lot of dough (for the top) as a lattice over the jam spread base. She also used hazelnut meal instead of the almonds you use; she added mixed spice as well as the cinnamon and used raspberry jam in preference to your strawberry. I have never made it myself, but you have now inspired me to try both ways!!!! Like the idea of this as a biscuit/slice too, as well as the addition of some coconut sugar. The jam makes this rather sweet anyway, from memory (and I have some very fond ones of eating this when she made it!). She would, however, have frowned at your suggestion that you can use salted butter. She never gave in to that... c&c
HI, what nationality was your grandmother? I think i actually used less jam as I prefer it not so sweet, and i use coconut sugar where I can as is not processed. However, some things just dont turn out right if you use all coconut sugar, and also it is extremely expensive. Let me know hwo you go making it -the slice sounds easier!