Heat the oven to 180°C (350°F) Gas 4. Butter a 20 cm/8 inch springform cake tin.

Beat the butter and caster sugar together until very pale and fluffy, then beat in the vanilla. Add the egg, a little at a time, beating thoroughly after each addition. Using a wooden spoon, gradually work in the almonds and flour.

Draw the mixture into a ball with your fingers, turn out on to a lightly floured surface and knead briefly until smooth.

Reserve one-quarter of the dough in a cool place. With your hand, gently press the remaining dough over the base and 4 cm (l 1/2 inches) of the way up the sides of the prepared tin. Neaten the edges.

Spread the jelly evenly in the pastry case.

On a lightly floured surface, roll out the reserved dough to a 22 x 5 cm (8 1/2 x 2 inch) strip. Trim edges with a sharp knife, then

cut lengthways into 6 narrow strips.

Dampen the ends of the pastry strips, then arrange over the jelly in a lattice pattern. Press the ends against the pastry edge to seal, then flute the rim of the pastry. Bake in the oven for 45 minutes, or until the pastry is cooked and browned.

Sift icing sugar over the top of the hot tart, if liked. Leave to cool completely, then remove from the tin and transfer to a serving plate.