I am rubbish at pastry so I always do Nigellas shortbread for any kind of sweet tart and just squish it into the tin in a haphazard manner making sure all areas are covered.
100g soft butter
50g icing sugar
blitz all in a food processor till it makes a dough, push it into a 25(ish) cm flan tin (I favour the john lewis silver anodised ones) it really doesn't matter if it is just on the base or up the sides either will do. put a piece of greaseproof on top and cover with baking beans, blind bake 150 degrees for about 15mins (everybody's cooker is different so till it is slightly golden).
for the filling
175g soft butter
175g caster sugar
175g ground almonds
65g plain flour
1/2 teasp baking powder
a few drops either almond or vanilla extract (will still be delicious without)
5 generous tablespoons jam (pref plum but any will do)
little plums or halves without the stones
handful flaked almonds
cream butter and sugar till fluffy, add the eggs, add the almonds,flour and baking powder and the drops of extract.
generously spread jam over the cooked base, spoon in the almond mix and spread roughly over the base. squidge plums in at regular intervals sprinkle on flaked almonds and bake at 180 for about 30-45mins till golden and no longer wobbly in the middle (if it looks a little bit underdone in hte middle it will probably be ok - best to take it out, i overcooked mine and it was a bit dry and crumbly around the edges).
It absolutely MUST be served with ultra fattening thick cream!! (preferably from Woefuldane dairy in minch if you are a local reader)
note: I had eaten so much roast dinner on sunday that I failed to give this the proper enjoyment it deserved, Mr H had thirds though!!