150g plain flour, sifted, plus extra for dusting
100g unsalted butter, chilled and diced
50g caster sugar
2 egg yolks
For the frangipane filling:
125g unsalted butter, softened
125g caster sugar
3 large eggs
1/2 tsp almond extract
125g ground almonds
100g raspberry jam
100g fresh raspberries
25g flaked almonds
To make the pastry, rub the flour and butter together until they resemble fine bread crumbs. Stir in the sugar. Beat the egg yolks, add and bring the mixture together to form a soft dough. Wrap in clingfilm and chill for 30minutes or so.
Preheat the oven to 180C/fan oven 160C. Roll out the pastry on a well-floured surface to a thickness of 3mm. Use it to line the tin, leaving an overlapping edge of at least 1cm. Prick the base all over with a fork. Line the pastry case with greaseproof paper or baking parchment and weight it down with baking beans.
Place the case on a baking sheet and bake blind for 20mins. Remove the beans and the paper and return to the oven for 5 minutes if the centre still looks under cooked.
To make the frangipane filling, cream together the butter and sugar until pale. Beat in the eggs and almond extract until well combined. Then fold in the ground almonds to form a batter.
Spread the raspberry jam over the base of the cooked tart case. Tip the frangipane over the jam layer and use a palette knife to spread it out evenly. Add the fresh raspberries by pushing them into the frangipane and scatter with the flaked almonds.
Bake in the oven for 40 minutes, until golden brown. Remove from the oven and allow it to cool for 5 minutes. Then use a sharp knife to trim the excess pastry from the edges of the tart. Allow the tart to cool before drizzling with icing.