To make the pastry mix the flour, salt and sugar together then using your finger tips mix in the butter when it resembles breadcrumbs mix in the egg and water bring to a ball then wrap in cling film and pop in the fridge for 30mins.
Pre-heat the oven to 180c.
Lightly flour the surface and roll out the pastry to line a greased 23cm fluted tart tin cut away the excess , spoon over the jam to cover the base.
Beat together the butter and sugar for the topping then mix in the eggs and almonds spoon over the black butter evenly, top with almonds then bake for 35 to 40 minutes, leave to cool to room temperature then brush with the glaze and slice to serve with cream.
To make the pastry mix the flour, salt and sugar together then using your finger tips mix in the butter when it resembles breadcrumbs mix in the egg and water bring to a ball then wrap in cling film and pop in the fridge for 30mins.
Pre-heat the oven to 180c.
Lightly flour the surface and roll out the pastry to line a greased 23cm fluted tart tin cut away the excess , spoon over the jam to cover the base.
Beat together the butter and sugar for the topping then mix in the eggs and almonds spoon over the black butter evenly, top with almonds then bake for 35 to 40 minutes, leave to cool to room temperature then brush with the glaze and slice to serve with cream.
