FOR THE PASTRY - In a medium bowl, sift the flour, sugar and salt. Rub the diced butter into the flour mixture with your fingertips until it resembles fine breadcrumbs. Add the egg and bring the pastry together. Place the pastry on a lightly floured surface and shape it into a flat circle. Wrap in cling film and place in the fridge for 30 minutes or overnight.

Roll the pastry between 2 pieces of baking paper to fit the size of a baking tray (roughly 40cm x 30cm). Place the pastry along with one of the sheets of baking paper into the baking tray, making sure that the pastry also goes up the sides of the baking tray as it will need to hold the caramel topping in as it is runny.

Using a fork, make holes all over the base of the pastry. Place in the fridge for at least 30 minutes.

Preheat the oven to 200°C. Using the other piece of baking paper, crumple it up and line the pastry place some baking bead on top of the baking paper.

Place in the oven and blind bake for 10 - 15 minutes, then remove the baking beads and paper and bake for a further 10 minutes. Remove from the oven and allow to cool.

Combine the butter, glucose syrup, sugar and cream in a pan, bring to a rapid boil over a high heat and cook for 2 minutes. stir in the lightly toasted almonds, candied orange peel and cranberries. Remove from the heat and poor the topping over the pastry. Use a spatula to distribute the topping evenly.

Bake for 10 - 15 minutes or until the topping has caramelised to a lovely golden colour. Allow to cool on the tray for about 15 minutes before placing it on a chopping board to cut.

Place the flaked almonds in a oven proof dis