Prepare the Pastry: Preheat oven to 180°C (350°F). Roll out shortcrust pastry and line a tart tin. Prick the base with a fork.
Blind Bake: Line the pastry with baking paper, add baking beans, and bake for 10–12 minutes. Remove beans and bake for another 5 minutes until lightly golden.
Add Jam Layer: Spread an even layer of raspberry or strawberry jam over the cooled pastry base.
Make Frangipane Filling: Cream butter and sugar together, then add eggs, ground almonds, and flour. Mix until smooth.
Assemble: Spread the frangipane mixture over the jam layer and smooth the top. Sprinkle flaked almonds if desired.
Bake: Bake for 30–35 minutes until golden and set.
Cool and Serve: Allow to cool completely before slicing. Optionally drizzle icing sugar glaze on top.