Raspberry Jam Filling
500g frozen raspberries
450g Chelsea Jam Setting Sugar

Linzer Pastry
130g standard flour
1/8 tsp ground cloves
1/2 tsp ground cinnamon
40g ground almonds
50g Chelsea Caster Sugar
Zest of 1 lemon
100g softened butter
1 egg yolk
1/2 tsp vanilla extract

Spiced Melting Moment Topping
40g Chelsea Icing Sugar
130g softened butter
2 drops vanilla extract
125g standard plain flour
15g cornflour
1 tsp ground cinnamon
30g flaked almonds

Preheat oven to 180°C.
Prepare a rectangular pie dish.

Raspberry Jam Filling
In a large saucepan bring the raspberries to the boil and cook uncovered, stirring occasionally for 5 minutes. Add Chelsea Jam Setting Sugar, stirring over a medium heat for 1 minute or until sugar dissolves. Increase heat and boil rapidly for 4 minutes, removing any scum with a large metal spoon.
Remove from heat then test a small amount on a cold plate (the surface should wrinkle when a spoon is pushed through it).
Place in a flat dish to cool fast in the fridge; give this an occasional stir.

Linzer Pastry
Sift flour, cloves and cinnamon together in a mixing bowl. Add almonds, Chelsea Caster Sugar and lemon zest. In a large bowl, mix together butter, egg yolks and vanilla using a wooden spoon and then add dry ingredients. Continue mixing until well combined and a mass is formed.
Shape into a ball, flatten and cover with plastic wrap. Place in refrigerator to firm up a little. On a lightly floured surface, roll out pastry to 3-4mm thick.
Carefully roll it up on the rolling pin and unroll it into the tin. Take care as the pastry will be rather soft. Carefully press pastry into the corners of the tart tin and patch any holes. Trim edges using a sharp knife to ensure they are smooth and even.
Stir jam until it is lump-free and spread evenly into the pastry base.

Spiced Melting Moment Topping
Place Chelsea Icing Sugar, butter and vanilla extract into a mixing bowl. Using an electric beater, beat until the mixture is very soft and fluffy. It is important that the mixture is well creamed and soft, otherwise it will be hard to pipe.
Sift flour, cornflour and cinnamon together and add to creamed mixture. Beat together until dry ingredients are well mixed, but do not over-mix. Place mixture into a piping bag fitted with a small star tube, and pipe over the jam filling diagonally one way and then the other way to create a trellis pattern.
Sprinkle the crushed almond flakes around the edge of the tart.

Bake tart in the oven for 30 to 35 minutes or until golden brown in colour.
Take care as the base pastry will bake fast due to the high amount of butter and oil (from the almonds).