To make the pastry, combine the flour, icing sugar and butter in a food processor and pulse until the mixture resembles chunky breadcrumbs.
Add the egg yolk and with the motor running, add the ice water, spoon by spoon until the pastry comes together and forms a ball.
Remove from the processor and wrap in clingfilm. Place in the fridge and allow to chill for 30 minutes.
Pre-heat the oven to 180°c.
When the pastry has chilled, roll out to fit your tart dish and line the bottom and sides.
To make the frangipane filling, cream together the butter and sugar until light and fluffy.
Add the essence, eggs and egg yolk and mix until combined.
Fold in the ground almonds and flour and set aside.
Spread the raspberry preserves over the pastry (to cover the bottom surface) and dollop on the Frangipane mixture.
Spread and smooth the creamy filling and dot the surface with the fresh raspberries.
Place the tart in the oven and allow to bake for 30 minutes.
When the tart is baked, remove from the oven and allow to come to room temperature before serving.