Step 1: Make the pastry

In a mixing bowl, rub the chilled butter into the flour until the mixture resembles breadcrumbs. Stir in the icing sugar. Add the egg yolk and cold water, mixing until the dough comes together. Wrap the dough in cling film and chill for 20 minutes.

Step 2: Roll out and shape

Preheat your oven to 190°C (375°F). Roll out the chilled pastry on a floured surface to about 3mm thick. Use a cookie cutter to cut circles slightly larger than your tart tins. Gently press the pastry circles into the tins and trim the edges.

Step 3: Add the jam

Place a small teaspoon of raspberry jam in the base of each pastry shell.

Step 4: Prepare the almond filling

In a bowl, cream the softened butter and caster sugar until light and fluffy. Beat in the egg, followed by the ground almonds, flour, and almond extract.

Step 5: Fill the tarts

Spoon the almond mixture over the jam, filling each pastry shell about three-quarters full. Smooth the tops and sprinkle with flaked almonds.

Step 6: Bake

Bake in the preheated oven for 15-20 minutes, or until the filling is golden and set. Remove from the oven and allow to cool in the tins for a few minutes before transferring to a wire rack.

Step 7: Optional decoration

For a decorative touch, drizzle the cooled tarts with glace icing or dust lightly with icing sugar before serving.