Roll pastry out thinly on a lightly floured table. Line an 8" plain flan ring (or whatever you have) placed on a baking sheet reserve trimmings. Prick base. Cool for around 10 mins.
Preheat oven to 200C/400F/Gas 6.
Heat butter for filling until it has just melted, but is not brown.
Stir in sugar and cook for 1 minute, then add egg, ground almonds, rice and essence.
Spread jam in base of flan case and pour filling on top.
Roll strips from pastry trimmings and arrange in a lattice pattern on top of the tart, fixing with milk.
Bake tart for approx 30 mins until well-risen and golden brown. The filling should spring back into shape when lightly pressed with a finger.
Remove flan ring. Cool on a wire tray.
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