Prep:  1.  Prep the pastry layer:

Either make up the pastry – rub the butter in the plain flour

Add water to create the pastry dough.  Chill the pastry

Sprinkle the table top with a little flour

Roll out the pastry to make an oblong bigger than A4 paper size

Mark out 12 squares if you have a square bun tray tin with 12 hollows

OR

Cut out 12 circles if you are using a round hollow bun tray

You should not need to grease the tins as the pastry has fat in it and self-greases!

2.  Prep the jam layer:

Mix the jam with a knife to make it soft and spreadable

Using two teaspoons take a small amount on one teaspoon and push it off into the pastry with the other.  Spread the jam a little but keep it neatly in the bottom of the pastry

3.  Prep the almond topping:

In a food processor combine the soft margarine and the sugar for about 10 seconds

Add the two eggs and process for a further 30 seconds

Add the SR flour and the ground almonds and process for 10 seconds until smooth

Spoon 1 teaspoon of the mixture onto the jam in each of the pastry cases.  

You do not need to spread it out as the cake mixture will spread one in the oven

4.  Prep to cook:

Cook for 7 minutes in the pre-heated oven and then remove and sprinkle over the flaked almonds – otherwise they tend to brown and burn

Continue cooking for a further 15 – 20 minutes

5.  Prepare the icing:

Mix a cup of icing with two teaspoons of boiled water and a squirt of lemon juice

Beat it well until the icing is smooth and fairly runny

Tip into a polythene bag and lay it on the worktop and push into one corner

Snip the tiniest corner from the polythene bag then pick it up and quickly squirt the tops

The icing will run through the nuts

Allow the icing to set