Kate's Notes: I used commercial almond flour made from unblanched almonds. It didn't affect the texture, and was much easier than making my own. I added the zest of one lemon to my shortcrust pastry, because I love the combination of raspberry and lemon. I happen to have a commercial raspberry jam that I love, but feel free to experiment or use homemade. I also made these in muffin tins -- I cut a circle out of the dough, then rolled the circle even thinner, and trimmed it once in the tins. Put about 2 T of jam in each cup, and 4 raspberries. This was enough to make 12 mini bakewell tarts with leftover frangipane. Once they were cool, I topped them with an icing made from 1 oz. butter, 2.5 oz. powdered sugar and the juice of half a lemon.