Prep the tin and oven: Heat the oven to 375°F (190°C). Grease a 9-inch tart pan with a removable base. Lightly flour the base if your pan isn’t nonstick.

Make the pastry: In a bowl, whisk flour, sugar, and salt. Cut in the cold butter with a pastry cutter or fingertips until it looks like coarse crumbs with pea-sized bits.

Bring it together: Stir in the egg yolk. Add ice water, 1 tablespoon at a time, just until the dough holds when pressed. Don’t overwork it.

Chill: Shape into a disk, wrap, and chill for 20–30 minutes. This prevents shrinking and makes rolling easier.

Roll and line: Roll the dough on a lightly floured surface to a circle about 1/8 inch thick. Lift into the tart pan, press gently into edges, and trim excess. Prick the base with a fork.

Blind bake (optional but helpful): Line with parchment, fill with baking beans or rice, and bake for 12 minutes. Remove weights and bake 5 minutes more to dry the base slightly. Let cool for a few minutes.

Make the frangipane: Beat the softened butter and sugar until light and creamy, about 2 minutes. Beat in the eggs, vanilla, and almond extract. Fold in almond flour, all-purpose flour, and a pinch of salt.

Layer the jam: Spread an even layer of jam over the pastry base. Keep it thin and even so the filling can set properly.

Add the filling: Spoon the frangipane over the jam and gently spread to the edges. Don’t press too hard or you’ll disturb the jam layer.

Top and bake: Sprinkle sliced almonds on top. Bake 30–35 minutes, until the filling is puffed, golden, and just set in the center.

Cool and finish: Let the tart cool in the pan for at least 20–30 minutes. Dust with powdered sugar if you like. Slice and serve slightly warm or at room temperature.