Ingredients

• 175g/6oz plain flour
• 75g/2½oz chilled butter
• 2-3 tbsp cold water
• 1 tbsp raspberry jam
• 125g/4½oz butter
• 125g/4½oz caster sugar
• 125g/4½oz ground almonds
• 1 free-range egg
• beaten
• ½ tsp almond extract
• 50g/1¾oz flaked almonds
• 80g/2¾oz icing sugar
• 2½ tsp cold water

Directions

• To make the pastry
• measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water
• mixing to form a soft dough.
• Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.
• Preheat the oven to 200C/400F/Gas 6 (180C fan).
• Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes
• then remove the beans and foil and cook for a further five minutes to dry out the base.
• For the filing
• spread the base of the flan generously with raspberry jam.
• Melt the butter in a pan
• take off the heat and then stir in the sugar. Add ground almonds
• egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.
• Bake for about 35 minutes. If the almonds seem to be browning too quickly
• cover the tart loosely with foil to prevent them burning.
• Meanwhile
• sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag.
• Once you have removed the tart from the oven
• pipe the icing over the top
• giving an informal zig zag effect.