375g pack chilled dessert shortcrust pastry
5 tbsp jam of your choice (I love raspberry!)
125g caster sugar
3 eggs, beaten
1/2 tsp almond extract
150g ground almonds
75g icing sugar
1. Roll out the pastry and line a 30 x 20cm rectangular, or 23cm square, loose bottomed fluted flan tin. Place in fridge for 30 mins.
2. Preheat oven to 190c. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 mins, lift out paper and beans and cook for a further 5 mins until the pastry is golden brown. Allow to cool slightly then spread the jam over the base of the pastry.
3. Place the butter and sugar in a medium sized bowl and beat with an electric whisk until pale and fluffy. Beat in the eggs, a little at a time. Add the almond extract and fold in the ground almonds. Pour this mixture over the jam and level it out with a spatula.
4. Bake the tart on the middle shelf of the oven for 25-30mins, until cooked and golden. Allow to cool slightly, then remove from tin. Mix the icing sugar with 1 tbsp cold water. Drizzle the icing over the top of the tart using a tsp (as you can see from the picture, I used more icing than recommended and covered the top with icing). Cut into 12 rectangles.