Step 1

Preheat the oven to 180°C (160°C fan oven) Gas Mark 4.

Step 2

Roll out the pastry on a lightly floured surface until large enough to line a 22-23cm round deep loose-bottomed tart tin. Line the pastry with foil or greaseproof paper, fill with baking beans and bake for 10 minutes. Remove the paper and beans and cook for 5 minutes more until the pastry is sandy and golden. Set aside.

Step 3

Whisk the butter and sugar until pale, add the almond extract, ground almonds and whisk in the eggs, one at a time.

Step 4

Spoon the almond mixture into the tart base, then sprinkle the redcurrants on top.

Step 5

Bake for 35 minutes, or until the top is lightly golden and the filling has set.

Step 6

Allow to cool in the tin for 15 minutes before carefully transferring to a cooling rack.

Step 7

Delicious served warm or cold!