Using an 11cm diameter round biscuit/pastry cutter, cut out 7 rounds of shortcrust pastry and use them to fully line seven x 8cm tart shell tins sprayed with baking spray. Place these in the fridge to chill.

Preheat oven to 180C.

In a food processor add the almond flour, castor sugar, eggs, 1 tspn almond extract, butter, plain flour and brandy. Pulse together until completely mixed and a paste forms. This makes the frangipane mixture.

Place a large teaspoon of jam into the bottom of each tart shell. Divide the frangipane mixture into the seven tart shells and using a small spatula or knife, spread the mixture over the jam and into all areas of the tart shell making sure you don’t overfill them.

Place the tart tins onto a large baking tray and place into the hot oven and cook for 30mins until the tops of the tarts are turning golden brown and the pastry is cooked around the edges.

When cooked remove from oven and allow to cool slightly before turning the tarts out of the shells.

Place the almond flakes onto a baking tray lined with baking paper and place into the oven for approx 5 minute to toast lightly. Remove when they are pale golden brown.

In a small bowl, add the icing sugar and the other teaspoon of almond extract and mix. Add a little lemon juice at a time until the icing has formed a thick but spreadable paste.

Spread the icing over the warm tarts evenly and top with the toasted flaked almonds.

Store in a airproof container.