Preheat the oven to 325°F (160°C).

To make the pastry:-

Blend together the butter, flour, ground almonds and sugar until the mixture resembles coarse crumbs. You can do this in a mixer or food processor or with a pastry cutter.

Gradually add the milk, tablespoon by tablespoon, until the mixture just begins to cling together and you can form it into a ball. (You may not need the whole 3 tablespoons of milk.)

Put the pastry in the fridge while you prepare the rest of the tart.

To make the filling:-

In a medium bowl, mix together the butter, sugar, ground almonds, flour, egg and egg yolk, crème fraîche or cream, Amaretto and almond flavouring until smooth. Set aside.

To assemble the tart:-

Dust your hands with a little flour and press the pastry mixture into a fairly deep 10 inch (25 centimetre) round pie plate, working the pastry up the sides. Alternatively, you can roll the pastry in the traditional way and place it in the pie plate.

Heat the raspberry jam very gently in a saucepan or the microwave to make it easier to spread. Using a pastry brush, brush the jam over the bottom of the crust, covering it completely.

Pour half the filling mixture into the crust.

Gently arrange the raspberries over top.

Now carefully pour the rest of the mixture around and over the raspberries.

Mix the flaked almonds and sugar together and sprinkle them over top of the tart.

Bake the tart for about twenty minutes and then turn the oven back to about 300°F (150℃) and cook for another ten to fifteen minutes until the filling is set and beginning to turn a golden colour..

Remove from the oven and allow to cool a bit before serving.

Raspberry Almond Tart is delicious served with good vanilla ice cream.

The tart is best eaten on the day it is made. Leftovers will keep for about 24 hours. It's better not to refrigerate this tart as the crust can go very hard.