Step 1

TO MIX FRANGIPANE: PROCESS the almond flour (or sliced almonds) with the sugar in food processor until finely ground. Transfer to bowl of stand mixer (Kitchen Aid).

Step 2

ADD butter and mix with paddle on low speed until incorporated.

Step 3

ADD almond extract, then egg yolks, one at a time, with mixer running on medium speed.

Step 4

PULSE in cake flour on low speed until mixture is smooth. Scrape down the sides of the bowl and scrape up the bottom of the bowl and mix in.

Step 5

REFRIGERATE until needed. Let come to room temperature when ready to use.

Step 6

TO ASSEMBLE LARGE TARTS: 1) Spread Raspberry Preserves in a thin layer on the bottom of tart shell. 2) Let freeze to make it easier to spread Frangipane. 3) Place dollops of the Frangipane Filling (450g) on top of the preserves. 4) Gently spread filling to an even layer, using a small offset spatula or the back of a spoon. Be careful not to disturb the preserves. 5) Note: when using Frangipane Filling with berries or other fruit, the tart shell should be about half full of filling before adding the berries; the filling will rise up around the berries as the tart bakes.

Step 7

ARRANGE the raspberries in neat concentric rows about ¼" apart, making sure there is Frangipane between them, then press them gently into the Frangipane.

Step 8

SCATTER the sliced blanched almonds in between the raspberries.

Step 9

IF MAKING SMALL INDIVIDUAL TARTS: 1) FOLLOW the same procedure as for large tarts. 2) Spread a #70 scoop (1 tablespoon - 20g) of preserves in the bottom of each tart shell. 3) Freeze before adding the filling. 4) To portion the Frangipane for small tarts, I use a #30 Black ice cream scoop (35g). Just remember, you want the tart shell to be half full of filling before you add the berries. 5) I find that about 7 raspberries is the right number for a 3½" tart; arrange them in a circle with one in the center and press gently into the Frangipane. 6) Scatter blanched sliced almonds between the berries.

Step 10

BAKE the tarts @ 350° F (175° C) 55 - 60 minutes for large tarts or 35 - 40 minutes for small tarts, until the Frangipane filling is set and a wooden skewer tests clean; the crust should be a golden brown.