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Measure the flour, icing sugar and xanthan gum into a bowl, stir to combine and sift into a mixing bowl.
Cut the butter into small cubes, add them to the bowl and using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
Break one egg into the bowl, add two tablespoons of milk and stir to make a soft, slightly sticky ball of dough (it will absorb liquid while resting), then cover and rest the pastry for 5 minutes.
Rub a little butter around the inside of 20cm/8 inch round loose bottom tin.
Dust the work surface and dough with flour, roll it into large circle and transfer it into the tin OR press the dough into the tin using your fingers.
Cut away any excess pastry, cover with a large piece of kitchen foil, add ceramic baking beans (or rice or flour) and chill for 5 minutes.
Oven bake for 20 minutes then remove the kitchen foil and beans and bake for a further 5 minutes.
Spoon the jam onto the pastry and spread it out evenly.
Put the remaining two eggs and caster sugar into a bowl and beat until light and fluffy. Beat in the flour, ground almonds and three tablespoons of milk.
Spread the mixture over the jam, scatter the flaked almonds over the top and bake for 25-30 minutes.
Remove from the oven and lightly dust the top with caster sugar.