I think of frangipane as marzipan's less sweet, more grown up alter ego. It manages to retain the very slight edge of bitterness that is so lovely in almonds and it is wonderful paired with just about any fruit. I especially love raspberries and almonds together here but feel free to swap them for any fruit you prefer. Cherries are really good in this tart as well, if you're up to the task of pitting them! —Stephanieji
Slice the butter into thin slices. Working directly on a counter or a pastry board, dump out all the flour and put butter slices on top of the flour, making sure to coat both sides of butter slices with flour.
Firmly press the butter slices into flour with the heel of your hand. Using a bench scraper, scrape up flour and butter into a pile and continue pressing butter into thin flakes with your hand. Repeat until the butter has all been pressed into thin flaky pieces and the majority of the flour is incorporated into the butter and not loose.
Make a well in the center of the flour and butter. Pour the water into the well and quickly incorporate into dough. Scrape dough together and fold over several times until the dough is holding together. Wrap in cling wrap and refrigerate for 30 minutes.
Roll out again into a not quite so elongated rectangle and cut into two squares. Wrap tightly in plastic and store in the fridge for at least 30 minutes. This tart only needs one of these blocks of pastry, so I typically put one in the freezer at this stage, very well wrapped in cling wrap.
Fillings (frangipane adapted from BBC Good Food)
Frangipane: In a stand mixer, beat butter and sugar until fluffy and pale, and then add almond flour, egg, vanilla and almond extract, mixing on low speed until just combined.
Spread the frangipane onto a sheet of parchment paper to the rough size of the tart pan and place another piece of parchment on top of that. Freeze until solid.
Raspberry filling: puré jam, raspberries and lemon juice in a food processor until the raspberries are chunky.
Assembly: Roll out pie dough into a rectangle a little larger than the tart pan. Lay dough in pan, pressing into the corners. Try to hook the dough over the top edge of the pan a little to anchor it so it will not shrink during blind baking. Prick the dough with a fork all over, line it with tinfoil and fill with pie weights (or dried beans). Bake at 375 for 10-15 minutes, or until the edge of the pie crust is light golden brown. Remove pie weights and foil.
Spread the raspberry filling in the bottom of the tart shell and then place the frozen frangipane on top. If the frangipane is too large, you can trim it with a sharp knife and tuck the extra pieces around the edges if there is an empty spot or underneath the main frangipane sheet. It will all melt together during baking.
Bake for 35-40 minutes, or until the frangipane is just set in the center. If the edges of the tart shell are browning too quickly, cover the edges with tinfoil.
Allow to cool to room temperature before serving.