The shortcake base here is like the LIttle Black Dress for dessert making; it’s no-brainer easy, is deliciously indestructible and is perfect for people who might be challenged in the pastry department (patisserie is a black art, we swear). There’s not much you can do to mess it up and because it’s more cakey than a classic pastry, there is little chance of it baking tough. Unless you over handle the heck out of it but you know better than to do that. Right?  Fill it with whatever you like – lemon curd, not-to-wet stewed fruit or your fave jam, either homemade or store-bought. The finished thing plays nicely with others (think whipped cream, custard or ice cream) and is sturdy enough to survive a car ride if you need to take a homemade dessert to a ‘do’ or as a hostess gift for a dinner at a friends place. They'll love you for it, BTW. 

MAKES A 24cm TART

260g (1¾ cups) self raising flour

50g (½ cup) almond meal

125g unsalted butter, chopped

55g (¼ cup) caster sugar

1 large egg

4 tsp lemon juice

185g jam

1 egg yolk, beaten well

35g (⅓ cup) flaked almonds

Preheat the oven to 180C.

Combine the flour and almond meal in a bowl, add the butter then, using your fingertips, rub the butter in until the mixture resembles breadcrumbs. Make a well in the centre, add the sugar, egg and lemon juice, then beat the egg well with a fork. Gradually stir the flour mixture into the egg mixture until a rough dough forms. Using your hands, very quickly push the dough together until a soft, sooth dough forms, adding a little cold water if necessary.

Divide the dough into two pieces, one slightly larger than the other. Roll the slightly larger portion out on a lightly floured board until large enough to fit the base and side of a 24cm round tart tin with a removable base. Gently roll the dough around the rolling pin, gently unroll it over the tin, then ease it into the tin making sure the lower edge is snug. Patch any holes with trimmings, and reserve any trimmings. Spread the jam over the base. Gather the remaining dough and any trimmings, then roll them out in as neat a 24 cm circle as you can; it doesn't matter if it’s a bit rough. Using a large sharp knife, cut the circle into 1cm-wide strips, then brush with some of the beaten egg. Use the remaining yolk to brush lightly around the top of the tart, then place the strips over the jam, trimming the edges. Use any trimmings to reroll for more strips, if required. Scatter with the almonds, then bake for about 30 minutes or until deep golden. Cool then serve.