Preheat the oven to 170° C
Pastry
Put the flour, sugar, almonds & buter in to a mixer (or hand rub in a bowl) and take to breadcrumb stage.
Mix the egg & the milk together and add to the dry mix continue to mix till it forms a dough (May need a touch more milk)
Wrap in clingfilm and store in the fridge for 30 minutes.
Roll the pastry out to about 4-5mm thick and line the mould ur using (i use an 8" ring), blind bake for 12 minutes, remove baking beans and return to the oven for a further 5 minutes until lightly golden.
Allow to cool and spread the jam over the pastry case
Glaze
Heat the two ingredients until they mix together
Put to one side & keep warm but don't allow to reduce
Filling
Melt the butter in a very hot pan and continue to heat until it goes a brown colour & smells nutty; (beurre noisette).
Whisk together the sugar, ground almonds, egg yolks, egg whites and almond extract.
Pour in the hot butter and whisk until smooth.
Spoon the mixture over the jam & scatter with the Flaked Alonds
Put the tart in the oven and bake for about 30 minutes, until lightly browned and just set, but still soft.
Remove from oven & brush on the glaze generously.
let the tart cool at room temp till just warm then chill
Cut into & serve with clotted cream or vanilla ice cream