Ingredients

Method

Start by making the shortcrust pastry. In a large bowl, mix the flour and butter together with your fingertips until it resembles fine breadcrumbs. Stir in the sugar.

In a small bowl, beat the egg yolk with the cold water. Add this to the flour mixture, then stir until it comes together into a ball. If the dough seems too dry, add a little more water.

Wrap the dough in plastic wrap and chill for at least 30 minutes.

Preheat your oven to 200°C. Roll out the chilled pastry dough on a lightly floured surface to fit a 23cm tart tin. Line the tin with the pastry, then prick the bottom with a fork.

Bake the pastry shell for about 15 minutes, or until it's lightly golden.

Spread the raspberry jam over the base of the baked pastry shell.

In a bowl, cream together the butter and sugar until fluffy. Beat in the eggs, one at a time, then fold in the ground almonds.

Spread this mixture over the jam in the pastry shell, and smooth the top. Sprinkle the top with the flaked almonds.

Bake for 35-40 minutes, until the filling is golden and set. Allow to cool before serving.