Make the Pastry: In a food processor, pulse the flour, icing sugar, and cold butter until the mixture resembles fine breadcrumbs. Add the egg yolk and pulse again. Gradually add cold water, one tablespoon at a time, until the dough just comes together. Wrap the dough in cling film and chill for at least 30 minutes.

Blind Bake the Pastry: Preheat your oven to 180°C (160°C fan) / Gas Mark 4. Roll out the pastry and line a large tart tin. Prick the base with a fork. Line with baking paper and fill with baking beans (or uncooked rice). Bake for 14 minutes, then remove the paper and beans and bake for another 8 minutes until golden. Let it cool.

Prepare the Filling: Spread a generous layer of jam over the base of the cooled pastry case. In a bowl, cream the softened butter and caster sugar until light and fluffy. Gradually beat in the eggs and almond extract. Gently fold in the ground almonds.