1. 1

   Step 1

   Sift 250g plain flour, 0.25 tsp fine sea salt, and 2 tbsp icing sugar into a large bowl.

2. 2

   Step 2

   Rub 140g cubed cold butter into the flour mixture until it resembles breadcrumbs.

3. 3

   Step 3

   Add 2 egg yolks and 4 tbsp cold water. Mix until a dough forms.

4. 4

   Step 4

   Wrap the dough and chill in the fridge for 30 minutes.

   Timer 30 min
5. 5

   Step 5

   Roll out the dough and line a tart tin. Prick the base with a fork.

6. 6

   Step 6

   Chill the tart case in the fridge for 20 minutes.

   Timer 20 min
7. 7

   Step 7

   Preheat your oven to 200°C (180°C fan).

8. 8

   Step 8

   Line the tart case with parchment paper and baking beans. Blind bake for 15 minutes.

   Timer 15 min
9. 9

   Step 9

   Remove the beans and paper. Bake for another 5 minutes until golden.

   Timer 5 min
10. 10

    Step 10

    Spread 3 tbsp raspberry jam over the base of the pre-baked tart.

11. 11

    Step 11

    Cream 100g softened salted butter with 100g caster sugar until light and fluffy.

12. 12

    Step 12

    Beat in 2 eggs, 150g ground almonds, and 1 tsp almond extract.

13. 13

    Step 13

    Spread the almond mixture over the jam layer.

14. 14

    Step 14

    Sprinkle 50g flaked almonds on top.

15. 15

    Step 15

    Bake the tart for 30 to 35 minutes until golden and set.

    Timer 35 min
16. 16

    Step 16

    Let the tart cool completely on a wire rack.

17. 17

    Step 17

    Mix 80g icing sugar with a little water to create a drizzle.

18. 18

    Step 18

    Drizzle the icing over the cooled tart and serve.

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