Instructions

• 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