Ingredients:

375g packet ready rolled shortcrust pastry

6 tbsp raspberry jam

75g/3oz margarine or butter, softened

75g/3oz caster sugar

75g/3oz self-raising flour

1 egg

½ tsp baking powder

3 tbsp milk

½ tsp almond essence

2 tbsp flaked almonds

Icing sugar to dust

Custard to serve

Method:

1. Preheat the oven to 180°C/fan 160°C. Unroll the pastry and use to line a 23cm round, loose-based tart tin.

2. Trim off any excess pastry using a sharp knife. Spoon the raspberry jam into the pastry case and spread evenly over the base.

3. Place the margarine or butter and caster sugar in a bowl and beat together until light and fluffy.

4. Add flour, baking powder, egg, milk and almond essence and beat well until smooth.

5. Spoon into the pastry case on top of jam and gently spread.

6. Sprinkle with flaked almonds and bake for 20-25 mins until golden,

7. Dust with icing sugar and serve with custard.