Ingredients

For the crust:
• 1¼ cups (155g) all-purpose flour
• ¼ cup (30g) powdered sugar
• ½ cup (1 stick / 115g) cold unsalted butter, cubed
• 1 large egg yolk
• 1–2 tbsp ice water (if needed)

For the almond filling (frangipane):
• ½ cup (1 stick / 115g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• ½ cup (50g) almond flour
• 1 large egg
• ½ tsp vanilla extract
• ¼ tsp almond extract (optional but recommended)
• Pinch of salt

For topping:
• 1½–2 cups fresh or frozen raspberries (if frozen, pat dry)
• Optional: sliced almonds for garnish
• Dusting of powdered sugar before serving

Instructions

Crust: In a food processor, pulse flour, powdered sugar, and butter until crumbly. Add egg yolk; pulse until dough forms. If too dry, add ice water 1 tsp at a time. Flatten into a disk; wrap and chill 30 min.
Preheat oven to 350°F (175°C). Roll dough to fit a 9″ tart pan with removable bottom. Press into edges; trim excess. Prick base with fork. Line with parchment; fill with pie weights or dried beans. Blind bake 15 min. Remove weights; bake 5 more min until golden. Cool slightly.
Frangipane: Beat butter and sugar until fluffy. Mix in almond flour, then egg, vanilla, almond extract, and salt until smooth.
Spread frangipane evenly into warm crust. Arrange raspberries on top, pressing gently into filling. Sprinkle with sliced almonds if using.
Bake 30–35 min until filling is puffed and golden. Cool completely on wire rack.
Dust with powdered sugar just before serving.