Raspberry, Peach and Almond Tart from What to Eat Now (Spring & Summer) by Valentine Warner

Ingredients

• 4 firm, ripe peaches
• 125 g ground almonds
• 65 g plain flour
• a large handful of raspberries
• 2 medium free-range eggs, beaten
• ¼ teaspoon vanilla extract
• ½ teaspoon baking powder
• 1 medium free-range egg
• ½ teaspoon flaked sea salt
• 1 tablespoon caster sugar
• 250 g plain flour, plus extra for dusting
• 1 tablespoon cold water
• 175 g unsalted butter, softened
• 175 g golden caster sugar
• 5 tablespoons good-quality raspberry jam
• 150 g fridge-cold unsalted butter, cut into small pieces
• a large handful of flaked almonds