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Preheat the fan oven to 160 degrees Celsius.
Line a baking tin with the pastry. Patch up any holes. Prick the pastry, then line with some baking parchment. Pour some baking beans/dried beans/clean coins into the baking parchment. Spread evenly. Bake in the oven for 15 minutes. After 15 minutes remove from the oven and set the tray to one side while you prepare the filling.
Using an electric mixer, beat together the butter and sugar until combined, then add the eggs. Beat again. Next add the flour and ground almonds, followed by the almond flavouring. You will be left with a stiff batter.
Spoon the raspberry jam into the par-baked pastry case, spread evenly. Gently spoon the cake batter on top, making sure there are no gaps in the tart for the jam to escape.
Smooth the top of the cake batter. Sprinkle the flaked almonds on top of the cake batter and gently press the almonds onto the top so that they stick to the batter.
Bake in the oven for 35-40 minutes until the cake area is cooked through. It should be golden on top and if you use a skewer or a cocktail stick to test, it should come out clean.
Remove the tart from the oven and leave it to sit to one side for at least 15 minutes before removing from the tin, slicing, and serving.
Enjoy with lashings of tea, maybe some cream on the side.