Roll out the pastry on a lightly floured surface and use to line a 19cm / 7 ½ in round fluted flan tin trimming off any excess.
Prick the base and sides with a fork then spread over 2 tbsp of the syrup and chill in a refrigerator whilst making the filling.
In a bowl beat together the almonds, caster sugar, the rest of the syrup, butter, eggs and almond essence until well mixed and smooth.
Spoon the filling over the base and smooth over the surface. Place in a preheated oven at 200°C/400°F/Gas 6 and bake for 30 minutes or until the filling is set and golden. Serve hot or cold dredged with a little icing cane sugar.
COOK’S NOTE - To obtain the criss cross effect on the tart simply cut a few strips of kitchen towel the width of the cake and position them in a criss cross pattern on the tart. Sprinkle over the caster sugar then remove the kitchen towel and discard.