Firstly, make the almond meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal. Or use pre ground almonds.
Make the flax egg by mixing the ground flax and water in a bowl–set aside to thicken.
Grease a round, loose bottom pie pan with oil.
Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough.
Transfer the dough to the pie pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom.
Bake tart for 10 minutes on Gas Mark 4/180c. Remove from the oven. Allow the tart base to cool a little.
Layer the jam across the bottom of the tart, then add in the frangipane filling. Top with raspberries and press in a little.
Sprinkle a few flaked almonds.
Bake for 40-55 minutes or until your filling puffed up and is set. Remove from the oven and allow to cool and before removing the tart pan.
Delicious served warm with vegan Icecream or cold with a cup of tea.