Cream the butter and sugar until soft
Add the eggs and vanilla and mix
Add the flour and combine to form a dough
Wrap and chill for 30 minutes
Butter and flour a 9" loose-bottom tart ring
Roll out the pastry to a thickness of ½ cm and line the tin, trimming the overhanging pastry
Chill for 10 minutes
Preheat your oven to 180C/160C fan
Beat the butter and sugar until combined
Add the eggs, almond essence and mix
Add the ground almonds and plain flour and mix
Spoon the raspberry jam all over the base of the lined tart
Spread over the frangipane
Sprinkle over the flaked almonds and bake in the preheated oven for 35-40 minutes or until the pastry is golden brown and the frangipane is set
Remove and allow to cool in the tin before removing
Serve with homemade custard or whipped cream
