Pastry
150g Plain Flour
85g Butter
30g Icing Sugar
1 Egg Yolk
1tsp Milk
Filling
100g Butter
100g Caster sugar
2 Eggs
150g Ground Almonds
1 tsp Almond extract
3 Tsp Flaked Almonds
4 Tsp Strawberry jam
Sift the flour into a bowl. Cut the butter into small cubes and add to the bowl. Rub the mixture together until it resembles breadcrumbs. Sift the icing sugar into the bowel. Lightly beat the egg yolk with the milk and add to the bowl. Mix to a smooth dough then roll into a ball wrap in cling film and put into the fridge for 30 minutes to rest.
Preheat the oven to 160c or Gas 5
Remove the dough from the fridge and cling film and put onto a lightly floured surface and roll to 5mm thick. Grease a 20cm tart tin and line with the pastry. Prick the pastry with a fork and return to the fridge while you make the filling.
In a bowl cream the butter and caster sugar together until pale and fluffy. Beat the eggs in a separate bowl and gradually beat into the butter and sugar. Mix in the ground almonds and almond extract.
Remove the pastry base from the fridge and cover the base with the strawberry jam. Spread the filling evenly over the jam and sprinkle over the flaked almonds. Bake in the centre of the oven for 40 to 45 minutes. Dust the top with the little icing sugar and serve.
