(enough to fill 9in flan tin)

• Pastry (double quantity)
• Frangipane (double quantity)
• 4tsp raspberry jam
• Flaked almonds

1. Make pastry as per the recipe – I made a double quantity to make sure the flan tin was fully covered 
2. Grease your flan tin and line it with the pastry.  Ideally, roll the pastry and use it, but I found this difficult to do, so pressed it into the base of the flan tin 
3. Bake the pastry in a pre-heated oven at 180C for approx. 20 minutes
4. Whilst the pastry base is cooking, prepare the frangipane as per this recipe.  Again I made a double quantity to make sure I had enough and feel this was about the right quantity for the finished dish
5. Allow the pastry base to cool a little, once it has baked and has been removed from the oven 
6. Spread the raspberry jam evenly over the pastry base
7. Add the frangipane to the top of the tart and smooth it out.
8. Bake for 20 minutes
9. Scatter flaked almonds on top of the part-baked tart and return to the oven
10. Bake for a further 15-20 minutes until golden and set
11. Allow the dish to cool to room temperature and serve.