First make the pastry. Combine the flour and butter in a mixing bowl and rub together with fingertips until the flour and butter resembles breadcrumbs

Slowly add cold water a tbsp at a time. Using a table knife combine the flour mixture with the water, then use your hand to bring the mixture into a ball

Turn out onto a clean work surface and shape into a disc. Wrap in cling film and rest in the fridge for 30 mins

Remove from the fridge, dust your work surface with flour and roll out the pastry a couple of inches wider than your tart tin

Line the loose bottom flutter tart tin with the pastry, pushing it in to the sides of the tin. Cut off any excess pastry, prick with a fork all over and place in the fridge for half an hour or over night.

Preheat the oven to 220c fan 200c, line the tart tin with baking paper fill with baking beans and blind bake the tart shell for 10-15 mins until the edges start to turn golden. Remove from the oven, remove the baking beans and baking parchment. Return to the oven for 10 mins or until the shell is light golden all over.

Allow to cool, then add the jam filling spreading evenly across the base. Next make the frangipani

In a large bowl beat together the butter and sugar until pale and fluffy. Add the egg, beat again then fold in the ground almonds, 4-5 drops of almond essence and the flour

Top the jam with the frangipani and spread evenly add a handful of raspberries pushing them down gently into the top of the filling then bake at 180c for 30-40 minutes until firm and golden. Allow to cool, sprinkle with icon g sugar and serve with yoghurt