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To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
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Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.
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Preheat the oven to 200C/Gas 6 (180C fan).
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Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.
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For the filing, spread the base of the flan generously with raspberry jam.
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Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.
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Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.
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Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag.
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Once you have removed the tart from the oven, pipe the icing over the top, giving an informal zig zag effect.
