110 grams unsalted butter
1 teaspoon level almost essence
7 teaspoons raspberry jam
250 grams plain flour
2 tablespoons powdered sugar
1 large egg yolk (plus the white, lightly beaten)
Roll out the pastry into a circle large enough to fill a 9-inch pie pan with a bit of overlap. Carefully lower the pastry into the tin, pressing it lightly into the sides and cut off the excess pastry around the edges. Prick the base lightly and chill the pastry case while you preheat the oven to 200 degrees C/ 400 degrees F.
Line the pastry with foil and bake for 10-12 minutes, then remove the foil and brush the base of the pastry with the reserved egg white. Return to the oven for another 3-4 minutes, then set aside for a couple of minutes while you make the filling.
Spoon the jam onto the base of the pastry and spread evenly. Scatter over the raspberries in an even layer, then pour over the topping. Bake at 190 degrees C/375 degrees F for about 40 minutes until tart has risen and is nicely browned, scattering the almonds over the surface 5 minutes before the end of the cooking time.