Blitz to mix

Add the butter and pulse until the mixture resembles fine breadcrumbs

Add the egg, egg yolk, and salt

Process until a dough forms, don't worry if it looks too wet

Turn out onto a piece of cling film that has been dusted with flour

Form into a disc and dust the top with flour

Cover and refrigerate for 30 minutes

Preheat the oven to 190° Celsius

Turn the dough out onto a lightly floured surface

Roll into a circle and line a loose bottomed tart tin, leaving the edges to fall over the sides

Place into the fridge to chill for 10 minutes

Remove from the fridge, place onto a baking tray and prick the bottom of the pastry with a fork

Line with baking paper, fill with baking beans, and bake blind for 10 minutes

Remove from the oven, remove the baking paper and beans and set aside to cool slightly

Cream until light and fluffy

Add the eggs and the essence and mix until smooth, scraping down the bowl if necessary

Fold in the breadcrumbs and almonds

Spread the jam onto the base of the pastry shell

Top with the filling mixture

Level the top with a palette knife

Sprinkle the flaked almonds on top

Bake for 25 minutes

Trim the pastry and leave to cool completely before removing from the tin and serving