Step 1: Make the Pastry

In a large bowl, rub the flour and butter together until the mixture resembles breadcrumbs. Stir in the icing sugar. Add the egg yolk and 1-2 tablespoons of cold water, mixing until the dough comes together. Wrap the pastry in cling film and chill in the fridge for 30 minutes.

Step 2: Roll and Cut the Pastry

Preheat your oven to 180°C (350°F). Once chilled, roll out the pastry on a floured surface until it’s about 3mm thick. Using a round cutter, cut circles slightly larger than the holes of a 12-hole tart tin. Press the pastry circles into the tart holes, ensuring they line the base and sides. Prick the base of each tart lightly with a fork.

Step 3: Add the Jam Filling

Place a teaspoon of raspberry jam into the center of each pastry case. Be careful not to overfill, as the jam will spread during baking.

Step 4: Make the Frangipane Topping

In a bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and almond extract. Gently fold in the ground almonds and self-raising flour until the mixture is smooth.

Step 5: Assemble the Tarts

Spoon the frangipane mixture over the jam in each tart, spreading it evenly with a small spatula. If desired, sprinkle some flaked almonds on top of each tart for added crunch.

Step 6: Bake the Tarts

Place the tart tin in the preheated oven and bake for 20-25 minutes, or until the frangipane is golden and set. The pastry should be crisp, and the filling should have puffed slightly.

Step 7: Cool and Serve

Remove the tarts from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Once cooled, dust lightly with icing sugar if desired.