For the shortbread pastry crust
Mix together 1 cup of flour, 1/4 cup of sugar and 1/2 cup of butter with a pastry cutter until you get coarse crumbs. ( I suppose you could double the recipe if you want to cover the entire tart pan and have more shortbread crust. This recipe make a thin crust)
Add mixture to tart pan and press into bottom and half way up sides.
Bake in oven at 350 degrees for 10 minutes
Remove from oven, set aside
For the Filling
In a food processor add butter and mix until creamy
Cut almond paste into small cubes and add gradually to butter and mix until smooth
Add 1/4 cup of sugar and mix
Add two eggs and continue to mix until well incorporated.
Stir in 1/3 cup flour
To assemble the tart
Spread raspberry jam on top of shortbread crust not quite to the edge of the pan ( so the jam does not bubble up over the filling)
Add almond batter carefully over the raspberry jam being careful to cover the jam.
Sprinkle 1/4 cup of sliced almond on top of the tart
Bake in 350 degree oven for 35-40 minutes until filing is set and firm to the touch.
Remove from oven and allow to cool before serving.