For the Pastry
50g butter, cubed
pinch of salt
25g castor sugar
1 beaten egg
For the Filling
¾ tablespoons strawberry or raspberry jam
40g castor sugar
25g ground almonds
1/2 teaspoon baking powder
Preheat the oven to 180℃. You'll need an 8" tart tin.
First, make the pastry. All the ingredients must be cold, this prevents the pastry from shrinking in the oven.
Toss the butter into the flour and rub in using the tips of your fingers until they resemble breadcrumbs.
At this point, add a pinch of salt and the caster sugar and mix lightly with your hands.
Slowly add the egg, using a fork to mix. Add just enough liquid to bring the pastry together. If you need a little more liquid, add some cold water. Using your hands press the dough together. Wrap in cling film and leave to rest in the fridge for at least 15 minutes.
After the resting period, lightly flour your work surface. Roll out the dough, turning it by a quarter between rolls. Line the tart shell and bake at 180℃ until light brown. Take out the pastry and brush with the remaining egg and put back in the oven for 1 minute.
Leave to cool on a wire rack.
Once the pastry is cool, gently spread the jam onto the base of the tart shell.
Lightly toast (and blanch if necessary) and blend the almonds.
Cream the butter, add the castor sugar and beat until white and creamy.
Add the beaten egg, and then stir in the flour, ground almonds and baking powder. Spread this mixture carefully over the jam and smooth the top.
If you have some spare pastry, you can make a lattice for the top.
Bake for about 30 minutes until the top is brown. Serve warm or at room temperature with cream.