Grease 24cm loose-based flan tin and carefully line the tin with the pastry. Press it into the base and sides, trim it and fill in any gaps with the excess.

Preheat the oven to 160C/320F fan-forced.

Line pastry with baking paper then fill it with, pastry weights, dried beans or rice. I used rice. Bake the shell for 12 minutes then remove the paper and weights and bake it for another 5 minutes.

Set it aside on a wire rack to cool.

Reduce the oven temperature to 140C/290F fan-forced.

Combine the chopped nuts and cornflour in a big bowl. Stir in the sugar, butter, cream, vanilla and eggs until well combined. Pour the filling into the pastry shell and decorate with the whole nuts.

Bake the pie for 45 minutes or until it feels firm in the middle.

Cool the pie in the tin.

When the pie is cool, heat the jam and strain it then glaze the pie with the hot jam.