06/09/2013 · 150g sifted icing sugar. the juice of 1/2 lemon. Method For the shortcrust pastry Combine flour, butter and sugar in a bowl until mixture resembles fine breadcrumbs. Add the egg yolk and chilled water. Combine into a dough and knead on a lightly floured surface until smooth; wrap in clingfilm and leave to chill in the fridge for 30 minutes.
Roll out the pastry and line the tray, creating a rim up the sides to help hold the filling. Spread the jam onto the pastry, then pour on the almond topping. Bake for 35 to 40 minutes, until well risen, firm and golden. Remove from the oven and leave in the tin to cool.
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