For the pastry
For the filling
To make the pastry, put the sugar, almonds and flour into a blender or food processor, and whiz at full speed for a few seconds. Add the butter and work again until just blended. The mixture should resemble fine breadcrumbs.
Add the egg and egg yolk, the lemon zest, 2 teaspoons water and a pinch of salt. Work again until the pastry balls. Wrap in cling film and refrigerate for 2 hours.
Preheat the oven to 190°C/375°F/Gas mark 5.
Roll out the chilled pastry, and use to line a greased 20cm/8in loosebottomed tart tin. If it breaks it can be repaired by pressing with your fingers. Make the shell as even as possible, with a double thickness round the edges, and pushed right up to the top as it will shrink as it bakes. Be careful to press into the bottom edges to eliminate air between the tin and the pastry.
To make the filling, put the butter, sugar, almonds and breadcrumbs into the blender and work briefly to mix. With the machine running on full speed, add the egg and almond essence until a smooth paste forms.
Put the shell on a baking tray, prick the bottom with a fork and line with foil. Fill with baking beans and bake blind for 10 minutes.
Remove the foil and beans, and leave to cool slightly, then fill the base with a layer of raspberry jam. Cover this with the almond paste. Scrape the surface smooth and level.
Return to the oven and bake for 25–30 minutes until risen and lightly browned. Serve warm or at room temperature.