To make the pastry:
Preheat the oven to 180°C/350°F/Gas 4 and lightly grease a bun tray.
Rub the flour and butter together in a large bowl using your finger tips to rub into fine breadcrumbs.
Mixing with a wooden spoon, gradually add the water. The dough should just come together and not be overly wet.
Turn out onto a piece of cling film, shaping into a round and put in the fridge for 30 minutes. You can skip this step if you don't have time although you get a better result when you don't.
Using a rolling pin, roll out the dough and then cut into circles using a round cutter.
Put the circles in a bun tray, easing them into each hole on the tray to form the base of the individual tarts.
To make the sponge:
Place the flour, butter, caster sugar and egg in a large mixing bowl and mix until light and fluffy.
Spoon a teaspoon of raspberry jam in each pastry case.
Then place 2 tablespoons of the cake mixture on top.
If using, sprinkle flaked almonds over the top of each tart.
Put in the oven for around 15-20 minutes or until the sponge is golden brown to springs back when touched.
Allow to cool in their tray for 10 minutes before placing on a wire tray to cool fully.
Dust with icing sugar if desired.