Make your shortcrust pastry. I use a recipe called grans foolproof pastry found in this site. It makes enough for three 23cm flan cases. The pastry is quite wet so I make this and give it about 2-3 hours in the fridge to rest.
Roll out pastry to thickness of a £1 and line your 23cm flan tin. Line with baking paper and fill with baking beans and blind bake at fan 185 for 16mjns, remove the beans and paper and cook for another 10 mins until pastry is golden. Remove from oven to cool a little.
Melt butter in the microwave, (about a minute or so), then mix in sugar, followed by ground almonds and almond essence. Beat in the eggs. Next cover the base of you pastry case with raspberry jam (about 4 tablespoons)
Pour the frangipane mixture (butter almonds etc) over covering all the jam.
Scatter with flaked slmonds
Bake in oven for 30 - 45 minutes, keep checking from 30 minutes. You want the top to be golden. Mine usually takes around 45. Cover with foil if it's browning too quickly and still wobbling in the middle!
Remove from oven and cool on wire rack.
Mix icing sugar with a little water or milk to make a runny icing and drizzle over top randomly!