In a large bowl, cut 1 cup cold butter into 2 cups of flour and 3/4 cup powdered sugar. You can do this with a fork or pastry cutter.
Add 1 egg yolk and 1 teaspoon vanilla extract. Mix until it begins to take shape. Using your hands form it into a flat disk. Cover with plastic wrap and refrigerate for 1 hour.
In a bowl, combine 1 cup softened butter with 1 cup of granulated sugar.
Add 4 eggs and 1 teaspoon baking powder. Blend to combine.
Lastly, mix in the 1/2 cup all-purpose flour and 1 1/2 cup almond flour.
Remove the dough from the plastic wrap and roll it out to circle 12 inches in diameter.
Form the dough into a 11-inch tart pan and prick it generously with a fork. Poking the dough with a fork will prevent the dough from puffing up when it bakes. You can also use pie weights instead of pricking the dough.
Bake the tart at 380 degrees Fahrenheit for 15-20 minutes.
Remove the tart from the oven. Spread 1/2 cup of raspberry jam into the tart shell. Fill it with the almond frangipane filling. Then sprinkle the top with 1 cup frozen raspberries and 1/4 cup sliced almonds. Bake at 350 degrees Fahrenheit for 35-40 minutes.