Place flour and butter in a bowl. Rub them together using your fingertips. Continue until the mixture looks like breadcrumbs. Add sugar and mix gently. Stir in egg yolk and cold water. Mix until the dough forms. Shape it into a ball and wrap in plastic wrap. Chill the dough in the refrigerator for 20 minutes.

Lightly flour your work surface. Roll the chilled dough into a circle large enough for your tart tin. Carefully place it into the tin. Press the dough into the edges and trim the extra pastry. Use a fork to prick the base lightly.

Line the pastry with baking paper. Fill it with baking beans or dried beans. Bake in a preheated oven at 180°C (350°F) for about 12 minutes. Remove the beans and paper. Bake again for 5 minutes until the base looks lightly golden.

Once the pastry shell cools slightly, spread raspberry jam evenly across the base. Use the back of a spoon for a smooth layer. The jam adds sweetness and a fruity taste that balances the almond filling perfectly.

Place butter and sugar in a bowl. Beat them together until light and creamy. Add eggs one at a time while mixing. Stir in ground almonds and almond extract. Add milk and mix until the filling becomes smooth and thick.

Spoon the almond mixture carefully over the jam layer. Spread it gently using a spatula. Make sure the filling covers the jam completely. Try not to mix the layers together.

Sprinkle sliced almonds evenly over the top. These will toast beautifully in the oven. They also add a lovely crunch to the soft almond filling.

Place the tart in the oven and bake at 180°C (350°F) for about 25–30 minutes. The top should become golden brown. The filling should feel firm but slightly soft in the center.

Remove the tart from the oven and let it cool in the tin for about 10 minutes. Then transfer it carefully to a cooling rack. Cooling helps the filling set properly.

Dust the top lightly with powdered sugar before serving. This small step makes the tart look beautiful and bakery-style.