I didn't make any pastry as you would with a tart, but used the flavours of a Bakewell and the ingredients of a flapjack.
Preheat oven 190C/gas5 Grease and line a 20cm square cake tin.
Melt 150g butter, 50g caster sugar and 4 tbspn golden syrup in a pan. Then add 200g oats, 50g ground almonds and 1 tspn almond extract. Mix together.
Spoon half of this mixture into the tin and flatten till smooth. Spread 3 tbspn jam [ I use blueberry, but you could use, strawberry or raspberry] over the mixture leaving a frame round the edge.
Spoon rest of mixture on top and spread so it covers the jam. Sprinkle over a handful of flaked almonds.
Bake for 15-20 mins till the edges start to go golden.
Leave to cool in the tin, then cut into squares - the flapjacks will still be moist, so cut them carefully.
I found it a bit difficult to spread the jam over the bottom layer; maybe leaving that to harden a bit would make it easier? It's also quick sticky even after leaving it for several hours and again I think it's because of the jam layer.
But, you get a good almond flavour as you would in a Bakewell, then the sweetness of the jam, the lovely oat mixture and then the crunch of the almonds. Something I'd make again.