Prepare the sweet shortcrust pastry up until baking. Cover with foil and fill with pie weights to blind bake it halfway.
Make Sweet Shortcrust Pastry
Once the bake has par baked remove the parchment paper and weights.
Par Bake Crust & Set Aside
In a large bowl cream together the butter and sugar for 3-5 minutes. Add the eggs one at a time, mixing well in between.
Cream the Butter and Sugar
Add the vanilla extract and almond extract, scrape down the sides of the bowl to ensure everything is incorporated.
Add the Extracts
Gently fold in the almond flour and all-purpose flour, mixing until just combined.
Add the Flour
Add the raspberry jam and use an offset spatula to gently spread the jam into an even layer.
Add the Jam
Gently and evenly pour the frangipane filling on top of the jam and sprinkle with flaked almonds.
Place the tart back into the oven for another 22 - 26 minutes. Then remove and let sit for 45 minutes.