Method:

• Preheat oven to 180C, 160C fan, gas 4
• Place the flour into a large bowl, rub in the butter, add the egg and sugar, and combine them into a dough ball.
• You can also combine everything in a kitchen mixer.
•  Wrap the dough in cling film and refrigerate for 10 minutes. 
• Blind bake an 8-inch pie with the pastry for 15minutes. Remove the baking beans and parchment paper and return to the oven for 10 minutes until golden in colour. 
• Spread the jam on the base of the tart in an even layer. 
• To make the frangipane filling, beat the butter and sugar until pale.
• Add in the eggs, one at a time and incorporate into the mixture.
• Add the almond extract and ground almonds and combine the mixture. 
• It can be tricky to get the frangipane on top of the jam without mixing with each other.
• A solution is to pipe it on top for a perfect separation. 
• Smooth the top with the back of a spoon and sprinkle the flaked almonds on top. 
• Bake for 35-40 minutes until golden. 
• Serve with Connacht Gold Fresh Cream, whipped.