Makes 1 tart
Preheat the oven to 150ºC/300ºF/Gas 2. Spread the jam across the bottom of the cooked pastry case. If using, scrape out the vanilla seeds from the split pod.
In a food processor, blend together the butter and sugar until creamed. Next, add the ground almonds, flour, baking powder, eggs and vanilla seeds or extract (put the emptied pod into your vanilla sugar or save it, wrapped and stored in clingfilm, for making custard). Blend well.
Spoon the almond mixture on top of the jam and spread it evenly around the inside of the cooked pastry case. Bake in the preheated oven for half an hour. Scatter over the flaked almonds and return it t the oven for another 20 minutes.
I would suggest covering your large warm slice of tart with cream, as employed here it works better than custard. The tart, whoops pudding, eats well cold.