Make the Shortcrust Pastry

• In the bowl of your food processor, combine the flour, sugar, vanilla sugar, and salt.
• Add the cold butter cubes and blend until the mixture looks like fine breadcrumbs.
• Add the egg yolk and ground almonds, mixing until the dough begins to come together.
• Shape into a smooth ball, wrap in cling film, and chill for 15 minutes to firm up.

Prepare the Amandine Filling

• Beat the butter and icing sugar for about 1 minute until pale and creamy.
• Scrape down the sides, then add the eggs one at a time, beating well after each.
  (If the mixture looks curdled, don’t worry, it will smooth out once all eggs are in.)
• Add the almond extract, mix for 30 seconds, and scrape the sides again.
• Gradually fold in the ground almonds, flour, and baking powder until fully combined.

Assemble and Bake

• Roll out the chilled pastry between two sheets of parchment paper, turning it a quarter turn each time to prevent sticking.
• When it’s about 7 mm thick, line a 28-30 cm tart tin and trim the edges.
• Prick the base with a fork and chill again for 30 minutes to prevent shrinkage.
• Spread a thin layer of raspberry jam over the base, smoothing evenly. Adjust to your taste, use more if you like it sweeter.
• Spoon or pipe the amandine filling on top and level it out.
• Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until golden and just set.
• Five minutes before the end of baking, sprinkle with flaked almonds, then return to the oven until lightly toasted.
• Allow the tart to cool completely on a wire rack before slicing, this ensures clean layers and perfect texture.