Step 1: Prepare the Crust

1. In a food processor, pulse together the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse sand.

2. Add the egg yolk and pulse until the dough starts to come together. If it’s too dry, add 1 tbsp of ice water at a time.

3. Press the dough into a 9-inch tart pan with a removable bottom. Ensure that the base and sides are evenly covered.

4. Freeze the crust for at least 30 minutes to ensure it holds its shape during baking.

Step 2: Pre-Bake the Crust

1. Preheat your oven to 375°F (190°C).

2. Line the chilled crust with parchment paper and fill it with pie weights or dried beans to keep it from puffing up.

3. Bake the crust for 15 minutes. After 15 minutes, remove the pie weights and parchment paper. Continue to bake for another 5–7 minutes or until golden.

4. Let the crust cool slightly while you prepare the filling.

Step 3: Assemble the Layers

1. Spread a thin layer of raspberry preserves evenly over the cooled tart crust. Place the tart back in the freezer for 10 minutes to set the preserves, which will prevent them from mixing with the frangipane during baking.

2. Make the Frangipane: Beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract and almond extract. Once smooth, fold in the almond flour.

3. Pour the frangipane mixture over the raspberry preserves and smooth the top with a spatula.

Step 4: Add Berries & Bake

1. Gently press the raspberries into the frangipane, cut side down, arranging them in a decorative pattern.

2. Sprinkle the sliced almonds around the edges of the tart for added texture.

3. Bake the tart for 30–35 minutes until the frangipane is golden and set. If a toothpick inserted into the filling comes out clean, it’s ready.

4. Allow the tart to cool completely before removing it from the pan.