Ingredients
Method
- Make pastry: pulse flour, icing sugar, salt, and cold butter to fine breadcrumbs. Add egg yolk and cold water until dough just comes together. Wrap and chill 30 minutes.
- Preheat oven to 200°C / 180°C fan / Gas 6. Roll pastry to 3mm. Line a 23cm tart tin. Prick base. Chill 20 minutes. Blind bake with beans 15 minutes, remove beans, bake 8–10 minutes until pale golden and dry. Trim edges. Reduce oven to 180°C / 160°C fan / Gas 4.
- Spread jam generously over blind-baked base.
- Beat butter and sugar 3–4 minutes until pale and fluffy. Add beaten eggs gradually. Fold in ground almonds, flour, and almond extract.
- Spoon frangipane carefully over jam. Spread gently to edges. Scatter flaked almonds over the top.
- Bake 30–35 minutes until golden and a skewer comes out clean. Cool 20 minutes. Dust with icing sugar.
Notes
Blind bake the pastry properly — pale golden and dry before the filling goes in.
Be generous with the jam — 4 tablespoons minimum.
Use exactly ½ tsp almond extract — no more or it becomes overpowering.
Spread frangipane gently over the jam to avoid disturbing the layer.
Cool before slicing — frangipane sets as it cools and slices more cleanly.
Stores in an airtight container for up to 4 days. Freezes well.
