Step 1

To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.

Step 2

Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.

Step 3

Preheat the oven to 200C/400F/Gas 6 (180C fan).

Step 4

Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.

Step 5

For the filing, spread the base of the flan generously with raspberry jam.

Step 6

Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.

Step 7

Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.

Step 8

Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag.

Step 9

Once you have removed the tart from the oven, pipe the icing over the top, giving an informal zig zag effect.