225g gluten-free shortcrust pastry (See this link for the recipe
For the filling:
Strawberry or raspberry jam
110g dairy-free margarine
110g caster sugar
110g ground almonds
2 medium eggs, beaten.
A few drops of almond essence
What to do
Line the dish with your pastry and spread a thick layer of jam over the base, about 0.5cm thick.
Thoroughly mix all the other ingredients together, then carefully spread over your layer of jam. The back of a large metal spoon can help spread the mixture to the edges.
Bake in the middle of your oven for 25-30 minutes until the filling is set.
Serve warm or cold with a dairy-free cream, dairy-free ice-cream or vanilla sauce.