Follow instructions on my sweet shortcrust pastry recipe (linked above) and blind bake pastry ready for the filling. Alternatively, you can use shop bought gluten free shortcrust pastry following the manufactures instructions but I do recommend you give my recipe a try as it is so easy to make.
Pre heat oven to 180°C/350°F/Gas Mark 4
Beat butter and sugar together until it looks light and fluffy.
Beat in eggs gradually to butter and sugar mixture and add lemon juice.
Fold in ground almonds until fully combined.
Spread jam evenly on the pre prepared pastry base.
Spoon in sponge mixture and gently spread evenly in the tin.
Bake in the oven for 35-40 minutes until it is a light golden brown. remove from the oven and leave to fully cool before starting the icing.
Add your water and almond extract to your sieved icing sugar until it consists of a nice thick and smooth mixture.
Separate 4 tablespoon of the icing into a separate bowl and add a few drops of food colouring to your desired colour is achieved. Place coloured icing into a piping bag with a small plain nozzle.
Gently pour the white icing on top of the sponge mixture and allow it to spread evenly within the tart until it is smooth and level. Carefully Pipe parallel lines with your colored icing over the top of your white icing. Using a wooden skewer or the back of a knife gently drag through the lines at a 90° angle to make a beautiful feathered design.
Leave to set and enjoy!
NOTE: Always check that all your ingredients are gluten free.STORAGE: This can be stored in an airtight container for you to enjoy for up to 3-4 days.FREEZING: This tart can be frozen in a freezer safe container for up to 3 months. Defrost at room temperature. Add icing once the tart has fully defrosted.