Heat oven to 350-375 degrees.
Spread a very thin layer of raspberry jam on the bottom of the sucrée shell. Add frangipane in the middle of the shell, spreading it out gently so as to not disturb the jam. Add more frangipane until the shell is about three-fourths full. Here is an illustration from my class notes:
Bake tart at 350-375 degrees for approximately 25-30 minutes, or until a toothpick comes out clean. Let the tart cool slightly, unmold the tart. Using a pastry brush, brush the top with a very thin layer of apricot glaze. Decorate the center with a cherry half and almonds.
– The baked tart will last for several days in the refrigerator. Serve at room temperature.