1. Heat oven to 190°C, 375°F, gas mark 5. Line an 18cm flat tin with 2/3 of the pastry. Spread the base with the jam.

2. Cream butter and sugar.

3. Mix together the ground almonds and ground rice, and then add to the butter mixture along with the beaten egg.

4. Spread the mixture over the jam and decorate with the remaining pastry. Bake for about 35-40 minutes.