• This recipe requires a 23cm / 9-inch round tart tin, preferably with a loose bottom. If you don't have a loose-bottomed tin, line your round 9-inch pan with parchment paper or nonstick foil, making sure there's plenty sticking out, so you'll be able to remove the tart later.

To Make the Shortcrust Pastry:

• In a large bowl, mix the flour and powdered sugar together. Cut in the butter with a pastry cutter or fork, until the mixture resembles breadcrumbs.
• Add the beaten egg yolks, and about half the cold water. Mix briefly, just beginning to bring the mixture together. Add the remaining water, little by little, kneading very gently, until the dough holds together and is smooth.
• Wrap in plastic wrap and place in the fridge for at least 1 hour.
• Preheat the oven to 355°F / 180°C.
• Dust your surface with flour. Roll your pastry into a circle a little larger than your tart tin, and place carefully in the tin, working it carefully into the fluting of the tin. Prick the surface of the pastry all over with a fork. Place a piece of parchment or nonstick foil on top on your pastry, and fill the centre with baking beans or rice, ensuring you fill all the way to the top.
• Blind bake for 15 minutes. Once baked, remove your baking beans or rice, and parchment or foil, and set aside to cool slightly.
• Once your shortcrust has cooled slightly, spread the jam evenly over the base.

To Make the Frangipane:

• In a large bowl, cream together the butter and sugar until pale and fluffy, about 3 minutes. Stir in the almond flour, all-purpose flour, almond extract, and egg white, and spread the mixture carefully over the jam layer (or I prefer to pipe this on, for easier smooth layers). If needed, smooth out the top.
• Bake for 25-30 minutes. When done, the top should look a little golden, and a skewer inserted in the centre should come out clean.
• Place entire tart, still in its tin, on a wire rack to cool completely. When the tart is completely cooled, remove it carefully from the tin.

To Make the Icing & Decorate:

• In a medium bowl, place powdered sugar and stir in the almond extract. Add a little milk (1 teaspoon at a time) until you have a thick, smooth icing. Place 2 tablespoons of the smooth icing in a small bowl and colour pink or red (just use a tiny bit of coloring at a time - you can always add more, but you can't take it out!). Spoon the coloured icing in a small piping bag.
• Pour the white icing carefully across the top of the tart, spreading right to the edge. Be careful to avoid overflowing.
• Pipe horizontal, parallel lines of coloured icing across the tart. Feather by dragging a toothpick across the lines, evenly, and alternating directions with every line (link to video demonstrating this method in the post above).
• Allow to chill in the fridge until the icing has set, at least 1 hour, before slicing and serving.