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1
For the pastry:
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2
Using a food processor, add flour, salt, and sugar and pulse to mix together. Add the cold butter and pulse until mixture resembles coarse breadcrumbs with pea-sized pieces of butter left. Add egg and milk and pulse until the dough begins to form large clumps. Bring together with your hands, and shape into a 1-inch thick disc. Wrap in plastic wrap, and chill for 1 hour. If you don't have a food processor, you can use a pastry cutter or a fork.
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3
Preheat oven to 180u00b0C (350u00b0F or Gas 4).
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4
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. Roll the pin over the top of the tin to cut off the excess pastry. Prick the base all over with a fork.
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5
Line the chilled pastry crust loosely with parchment paper, and fill with baking beans. Bake for 15 minutes, then remove the beans and foil and bake for a further 5 minutes until pale golden.
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6
For the filling:
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7
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.
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8
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 in the tin for 5-10 minutes before lifting onto a wire rack to cool completely.
