– Preheat the oven to 400°F/200°C. Grease a 23-cm/9-inch square. loose-based fluted flan tin. Put the butter, sugar and flour into the bowl of a food processor. Process for about 30 seconds until the mixture begins to clump together. Tip into the prepared tin and press it into an even layer in the base.
– Bake in the preheated oven for 15-17 minutes, or until pale golden. Meanwhile, to make the meringue, put the egg whites into a clean, grease-free bowl and whisk with a hand-hold electric mixer until they hold firm peaks, Gradually whisk in the sugar, a spoonful at a time, to make a firm and glossy meringue.
– Remove the tin from the oven and spread the jam over the hot shortbread base. Spoon and swirl the meringue over the jam to cover completely. Scatter over the flaked almonds and return to the oven for 4-5 minutes, or until the meringue is pale golden. Serve warm or cold, cut into squares.