2 tablespoons strawberry or raspberry jam
60g (2 oz) butter
60g (2 oz) caster sugar
1 egg
1/4 tsp lemon zest
3 tablespoons plain flour
115g (4 oz) ground almonds
1/4 tsp baking powder
1 tablespoon of flaked almonds (optional)
Icing sugar (for dusting)
Pre-heat the oven to 190 C / Gas mark 5.
Grease or line a 20cm (8 in) fluted tart tin. Best if you use one with a loose base.
Roll the pastry into a round shape a little larger than the tin. Cut a strip 1.5cm (3/4 in) wide off the pastry and put round the edge of the plate with the cut edge outwards.
Dampen this strip with water and line the plate with the remainder of the pastry. Trim the edges and prick pastry with a fork.
Spread jam evenly over the bottom of pastry base.
Beat butter and sugar until white and creamy. Beat the egg and lemon zest and add gradually to the creamed butter and sugar mixture. Add a drop of almond extract if desired.
Mix the flour and ground almonds together. Fold the flour and ground almond mixture into the wet mixture using a metal spoon. Do this one spoon at a time, adding the baking powder with the last addition of flour.
Spread this mixture over the jam layer. Sprinkle flaked almonds on top, if using.
Bake in the oven for about 30 minutes until browned and thoroughly cooked. Sprinkle with icing sugar if desired and serve.
