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Rub the flour and butter together between your fingers until it forms a fine crumb. Add the water gradually until it forms a dough.
Roll it out on a floured surface to the desired thickness.
Grease your tart tin with butter. Layer the tart tin with the pastry and cut off any excess. You can blind bake the pastry, or if you don't have time, you don't have to. It still works well.
Once the pastry is in place, add a layer of jam to the bottom.
For the filling, cream the sugar and butter together, gradually beat in the eggs and then fold in the flour and ground almonds. Add a few drops of almond essence.
Bake at 175°C for about 45 mins (this may vary so keep an eye on it. It should rise slightly and be slightly firm when it's ready)