This classic tart originated in England, where it is enjoyed as a dessert or a teatime treat.

Ingredients:

• ½ recipe sweet crust
• 280 g/10 oz unsalted butter, softened
• 225 g/9 oz ground almonds
• 225 g/8 oz caster sugar
• 3 large eggs
• 85 g/3 oz strawberry jam
• 28 g/1 oz flaked almonds

Method:

Preheat the oven to 175ºC/350ºF/Gas mark 4.

Roll out the pastry dough and line a 25-cm/10-inch tart tin with a removable base. Prebake the crust for 15 minutes. Lower the temperature to 160°C/325°F/Gas mark 3.

In a medium bowl cream the butter and sugar with an electric whisk, then slowly add the ground almonds until well combined. Using a fork, beat the eggs and incorporate them into the almond mixture, then refrigerate for 20 minutes.

Using a spatula, spread the jam evenly over the base of the tart crust. Pour the chilled almond mixture over the layer of jam. Scatter the sliced almonds evenly over the top of the tart. Bake for 40 minutes or until the filling is firm and golden brown.

Transfer to a wire rack and cool for an hour. Serve with a dollop of whipped cream, creme fraiche or clotted cream, if available.