Ingredients
1 recipe short crust dough
1 recipe frangipane
¾ cup raspberry jam
Sliced almonds
Powdered sugar

Roll out the short crust and line a fluted tart pan with it. Spread the bottom of the crust with the raspberry jam. Spoon the frangipane over the jam. Sprinkle with sliced almonds. Bake at 400 degrees till golden brown, about 45-50 minutes. Dust with icing sugar and serve warn or at room temperature.

For the short crust dough
250 grams flour (2 ¼ cups minus 2 teaspoons)
125 grams cold butter, cut up (4 ½ ounces)
¼ teaspoon salt
3-4 tablespoons water or milk

In a mixer or food processor combine the flour and salt, then add the butter and mix or pulse till sandy looking. Add the liquid and mix to bring it together, adding more liquid if needed. Chill 30 minutes then roll out on a floured surface.

For the Frangipane
2/3 cup sugar
1 1/4 cups blanched slivered or sliced almonds
¾ cup (1 ½ sticks) butter
2 eggs
½ teaspoon vanilla extract
½ teaspoon almond extract
1 tablespoons flour

In a food processor fitted with a metal blade, pulse the almonds and sugar just until sandy. Do not over process, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended.
Scrape down the sides of the bowl, add the vanilla, almond extract, and flour, and process until smooth.