Austrian Linzer Torte

Mix flour, ground almonds, sugar, cinnamon and cloves in a large bowl.

Rub in the cold butter until mixture resembles breadcrumbs, then add egg yolks and work into a smooth dough.

Wrap in cling film and refrigerate for 1 hour until firm.

Press two-thirds of the dough into a 24cm fluted tart tin, creating sides about 3cm high.

Spread the redcurrant jam evenly over the pastry base.

Roll remaining dough into strips and arrange in a lattice pattern over the jam.

Brush with beaten egg and bake at 170°C (150°C fan) for 45-50 minutes until golden brown.