Add the flour, sugar, and salt to a food processor, and pulse a few times to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs with pea-sized pieces.

Add the egg and egg yolk, and pulse until the dough starts to come together.

Do not process to the point that a large ball of dough is formed. The dough should be quite crumbly with large clumps, and should stick together when you press a piece between your fingers.

Transfer the dough to a lightly floured surface, and gather into a ball. Shape the dough into a 1-inch thick disc. Wrap tightly in clingfilm, and refrigerate for at least 1 hour before use.

Preheat the oven to 180C/350F/Gas 4.

On a lightly floured surface, roll out the pastry to fit the base and sides of a 13x9-inch baking tray.

Using a handheld or stand mixer, beat together the butter and sugar until light and fluffy.

Beat in the eggs, then fold in the ground almonds and almond extract.

Spread the jam across the pastry base, then spoon in the filling, spreading out evenly.

Bake for 30 - 40 minutes or until firm and golden brown.

Remove from the oven and leave to cool completely in the pan on a wire rack.

In a small bowl, mix together the icing sugar, water, and almond extract to make a fairly thick icing, adding more water if needed.

Pour the icing on top of the cooled tart, and spread out evenly. Decorate with glacé cherries, and leave to set. Cut the tart into squares, serve, and enjoy!