Classic, easy tart with a raspberry preserves and delicious almond cream filling.
Makes one 9″ tart or six 4 ½” tartlets
Butter six 4 ½” tart tins or one 9″ tart tin. Roll out dough 3mm/ ⅛” thick. Cut out circles large enough to cover base and sides. Carefully line the tart with the pastry. Press the pastry so it covers the base and the sides. Poke bottoms with a fork. Chill for at least 20 minutes.
Preheat oven to 400F.
Blind bake tart shell: Line with parchment paper, fill with pie weights, and bake for 7 minutes for tartlets or 17 minutes for a large tart. Remove weights and paper, prick again with a fork and bake until pale golden brown, about 5 minutes.
Lower oven to 350F.
Add almond cream to tart shells and smooth with an offset spatula. Top with flaked almonds.
Bake until almond cream is puffed and golden, about 25-35 minutes.
Cool on wire rack at least 15 minutes before unmolding.