Grease a 23cm tart tin with margarine and place your rolled pastry inside
Line the pastry case with baking paper and fill with baking beans or rice
Place in a pre-heated oven at 180 degrees or 160 degrees fan for approx 10 minutes until starting to turn golden. Remove the baking beans and paper and place back in the oven for a further 2 or 3 minutes, then remove from the oven
Meanwhile, place the margarine and sugar in a large bowl and whisk until fluffy and pale in colour (about 1 minute with a handheld electric whisk)
Add the eggs and beat again
Fold in the almond extract, flour and almonds
Spoon the jam into your partly cooked pastry case and spread evenly
Add your cake mix and scatter the raspberries over the top
Place in the oven for 30 minutes. Remove from the oven and scatter the flaked almonds on the top
Return to the oven for a further 15 - 20 minutes until golden and firm to the touch