Pastry:In food processor, add flour, salt, and icing sugar and pulse to mix together. Add cold butter and pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter.

Add the egg and pulse until the mixture begins to clump together. (Do not process to the point that a large ball of dough is formed. The dough should be quite crumbly with large clumps, and should stick together when you press a piece together with your fingers.)

Bring together on floured surface with your hands, and shape into a 1 thick disc. Wrap in clingfilm, and chill for 1 hour.

On a lightly floured surface, roll out the pastry to line an un-greased 23cm/9-inch fluted tart tin with a loose base. Press lightly into the tin, letting the excess pastry hang over the edge. Make sure not to stretch the dough. Chill for 1 hour.

Preheat the oven to 180C/350F/Gas 4.

Cut off the excess pastry. Prick the base all over with a fork. Line loosely with foil or parchment paper, and fill with pie weights. Bake for 15 minutes, remove weights and foil and bake for a further 5 minutes until pale golden.

Filling: Using a handheld or stand mixer, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Fold in the ground almonds and extract.

Spread the jam across the base of the pastry case, then spoon in the filling, spreading out evenly. Sprinkle the flaked almonds on top. Bake for 35 - 40 minutes or until well risen and a toothpick inserted comes out clean.

Leave to cool completely in the tin before slicing and serving. Notes