Check off each step as you cook.

1. 01Make the pastry.Mix pastry flour, powdered sugar, and salt. Rub in cold pastry butter until the texture resembles crumbs. Stir in the yolk and cold water, adding a little more water only if needed to form a dough. Flatten into a disc, wrap, and chill for 30 minutes.
2. 02Line and chill the shell.Roll the pastry between lightly floured parchment sheets to about ⅛ inch / 3 mm thick. Line the tart pan, pressing gently into the corners, and trim the rim. Chill for 15 minutes while heating the oven to 375°F / 190°C.
3. 03Blind-bake.Line the shell with parchment and fill with baking weights or dried beans. Bake for 15 minutes. Remove weights and parchment and bake for another 5 minutes, until the base looks dry. Reduce the oven to 350°F / 175°C.
4. 04Mix the almond filling.Beat softened filling butter and granulated sugar until creamy. Beat in the filling eggs one at a time, then fold in ground almonds, filling flour, and almond extract.
5. 05Layer and bake.Spread jam over the pastry base. Add the almond filling in small spoonfuls and gently smooth it over the jam. Scatter flaked almonds loosely over the top. Bake for 30–35 minutes until golden and the center is set; a skewer should emerge without wet batter.
6. 06Cool and slice.Cool in the pan on a rack for about 1 hour before carefully removing the outer ring and slicing.

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