First, line a pie dish with pastry. I use puff, but shortcrust and flaky are equally good. Prick it well with a fork and spread generously with good quality apricot jam.
100gm caster sugar
3 large eggs
1 teaspoonful of good almond extract (if you can only get almond flavouring, leave it out altogether)
70gm ground almonds
55gm self raising flour
Cream together the butter and caster sugar. Beat in the eggs and the almond essence with the flour. Fold in the ground almonds.
Pour the mixture into the pastry case. Level roughly if needed. You can sprinkle flaked almonds over the top if liked.
Bake at 170 degrees C for 30-35 minutes