1 ½ sheets ready rolled sweet short pastry
125g butter, softened
150g caster sugar
3 eggs, beaten
4 Tbsp flour
170g ground almonds
¾ cup berry jam
Preheat the oven to 200°C. Re-roll the pastry and line the base and sides of a 23cm flan tin. Refrigerate for 10 minutes.
Line pastry base with baking paper and baking beans. Bake for 12 minutes.
Remove the beans and paper and place on a cake rack to cool. Reduce oven temperature to 180°C.
Beat the butter and sugar until pale and creamy. Gradually add the eggs beating well. Add flour and continue beating until well mixed. Fold in the ground almonds.
Spread the jam into the cooked pastry base. Cut the apples into quarters and slice thinly.
Spread the almond filling over the jam.
Place the apples onto the filling, fanning them out so that they overlap.
Sprinkle with a little extra caster sugar.
Bake for 30-35 minutes until the filling is nearly set.
Cool. Glaze the top with a little berry jelly or jam or dust with icing sugar before serving with Greek yoghurt or Thykk (Icelandic skyr) on the side.