Strawberry and almond crumble tarts

Pre-heat the oven to 180°C (fan 160°C, gas mark 4) and place in a baking tray to warm.

Lightly rub together the flour, ground almonds and butter using your fingertips until the mixture resembles breadcrumbs. Add the sugar.

Take out 3 tablespoons of the mix and put aside for the topping.

Add the water to the bowl and gently mix together to form a dough. Add a little more water if necessary. Wrap the dough in cling film and refrigerate for 15 minutes.

Turn the dough out onto a lightly floured surface and roll out. Cut out 6 rounds using a 12 cm cutter and use to line 6 small tartlet tins.

Warm the jam gently until it has just melted and add the chopped strawberries. Divide this mixture between the tartlet tins, taking care not to overfill.

Add the flaked almonds and muscovado sugar to the reserved crumble and mix together. Sprinkle this topping over the tarts.

Bake on the pre-heated baking tray for 30-35 minutes or until the tarts are golden.

Leave to cool before removing from the tins or serve slightly warm with fresh cream or ice cream.