Preheat the oven to 200°C / 400°F / Gas mark 6.
Grease 8 holes of a 12 muffin tin.
On a lightly floured surface, unroll the pastry and using an 8cm round cutter, cut out 8 rounds and press into the prepared tins leaving an overhang.
Prick with a fork and chill for 10 minutes.
Line each pastry with a paper case, then tip in some baking beans inside each.
Blind bake for 10 minutes, until just turning golden and firm to touch.
Remove the paper cases and the baking beans and bake for 3 minutes further or until golden and crisp.
Lower the oven temperature to 180°C / 350°F / Gas mark 4.
For the filling, mix together the butter, sugar, egg, ground almonds and almond extract until everything is combined well.
Spoon in 1 teaspoon of jam in each tart case and then divide the frangipane mixture between the cases.
Smooth the top of each tart with a knife and then scatter with flaked almonds.
Bake for 15-18 minutes, or until the filling is just set and golden.
Remove from the oven and allow to cool completely before transferring to a wire rack.
Dust each of the tarts with a little icing sugar and serve warm or cooled.