Preheat the oven to gas mark 6.

Roll out puff pastry and line two 8 inch tins with it.

Spread the raspberry jam over the bottom of the pastry so it makes an even layer.

Melt the butter in a pan over a low heat until it becomes liquid. Leave to cool but not set.

Beat the eggs in a bowl until they are light in colour but not too frothy.

When the butter is cooled, add to the eggs. Mix in but don't beat. If the butter is too warm the eggs will start to cook.

Stir in the ground almonds and sugar to the egg/butter mixture.

Pour into the puff pastry in the tins.

Bake for ten minutes on Gas 6. Then turn down to gas 3 for a further 25 minutes.