Roll out the pastry on a lightly floured
work surface. Use the pastry to line a
23cm loose-bottomed tart tin (see step-by-step). Cover with cling film and leave in the
fridge to rest for 1 hr.
Heat oven to 190C/170C fan/gas 5.
To make the filling, put the butter, sugar
and lemon juice in a food processor,
then blend until light and fluffy. With the
machine running at full speed, add the
eggs and almond extract, and whizz
until combined to a smooth paste.
Fold in the breadcrumbs and ground
almonds by hand.
Take the tart case from the fridge,
line with baking parchment and baking
beans (see step-by-step) and place on a
baking tray. Bake for 20 mins until
the sides are set and the pastry is
sandy (see steps). Carefully remove
the beans and the parchment and place
tart case back in the oven for 10 mins
until the base is biscuity.
Remove from the oven and spread the
jam over the base, then top with the
almond filling. Return the tart to the oven
for a further 25 mins until the almond
layer is cooked. Leave to cool in the tin.
Remove the tart from the tin and place
on a serving plate. Mix the icing sugar
with 4-5 tbsp water to make a thick icing.
Flood the top of the tart with the icing,
keeping 1 tbsp aside, then arrange the
raspberries on top, all pointing upwards.
Drizzle with the remaining icing and
scatter with flaked almonds. Leave for
10 mins so the icing can set a little,