10 inch glass tart dish greased with butter
Oven preheated to 160 C
Place Flour in food processor, add butter, pulse together until mix looks like coarse breadcrumbs. Add water slowly while running until Pastry forms a ball. Remove, wrap in clingfilm and chill for at least half hour or longer. When ready to use, roll out and line glass dish taking care there are no air pockets. Spread on a generous layer of jam.
In an electric mixer beat butter and sugar until pale, 6 to 8 minutes, scrapping down the sides of the bowl a few times. Add one egg at a time making sure each one is incorporated before adding the next. Add almond extract. Fold in the ground almonds and flour gently. Do not overwork at this point as it will make the mix tough.
Fill into the dish over the jam and spread evenly. Place Raspberries over the top. Bake on a shelf near the bottom of a preheated oven for 55 to 65 minutes or until the bottom of the Pastry is golden and the top is springy and a skewer when placed in the centre is not sticky. Allow to cool a little before serving.
Elderflower Yoghurt Cream
Place all 3 ingredients in a bowl and whisk together with a balloon whisk for a few minutes until it thickens a little.