Preheat oven to 200C or 390F for conventional oven.
Par bake the tart for 15 minutes.
Bake for a further 3 minutes.
Reduce temperature to 180C or 355F.
Fill the par baked tart with 4-5 tbsp of raspberry jam and spread out.
Add the Frangipane and spread out.
Top with shaved almonds.
Bake for 40 minutes exactly.
For fan oven, reduce Celsius temperature by 20C or 70F.
