Almond Slices on Bakewell Tart- How do they not burn?

[CaptainHoratioWragge]

I am planning to make this recipe here by Mary Berry.

She says to put the Almond Slices on top before it goes in the oven for 20 mins to cook.

I doubt MB makes mistakes, but I can't believe they wouldn't be burnt to a crisp after all that time?

Does anyone have any experience of this?

No-one?

My granny used to do it and they were ok. Maybe the soggy sponge keeps them moist and stops them burning? No idea.

I've made almond slices before, and the almond slivers just got toasted and lightly browned but not burnt, from what I recall.

Thanks for the replies.

I'm going to put them on before they go in the oven.

I'll let you know on Sunday how they go...