170g cream odlums flour
Pinch of salt
75g Unsalted butter


170g strawberry/raspberry jam
110g unsalted butter
110g caster sugar
110g ground almond
3 eggs plus 1 egg yolk.
1tsp almond extract
Handful blanched flaked almonds


  1. Rub flour and butter together with fingertips until crumb like texture add pinch of salt, and enough cold water to bring mixture to a smooth dough like form.
  2. Wrap in cling film and let sit in fridge for at least 30 min!
  3. Once it has been let sit, prepare you’re counter to roll out the pastry. I like mine very thin! Grease you’re round tin( with a little butter), before settling in pastry.
  4. Onto the filling, add butter and sugar into a bowl and blend into a creamy paste.
  5. From there add in the rest of your ingredients, ground almond, eggs and essence and whisk. You’re mixture should be smooth and creamy!
  6. Now to spread the raspberry jam, I like quiet a lot so make sure to be extra generous!
  7. Pour in the filling and place in a preheated fan oven of 200C/gas mark 6  for 30 minutes until lightly golden brown on top, with five minute to go sprinkle you’re flaked almond on top to toast nicely!
  8. Lastly let sit for 20 min- if you can and serve with a healthy dollop of cream!