Grease a Le Creuset 23cm Signature Round Skillet with baking spray. Lightly dust your work surface with flour and roll out the thawed puff pastry to 2mm thick. Cut out a round slightly larger than the outside of the skillet so that it hangs over slightly; it will shrink when baking (use the upper outer edge of your skillet as a guide). Place the circle of puff pastry on a tray and rest in the fridge for 30 minutes.

Preheat the oven to 180ºC fan-assisted. Once the pastry is chilled, place it into the greased skillet. Add a piece of baking paper into the skillet, fill with baking beans or rice, and blind bake for 45 minutes. Remove the paper and the beans and bake for 5 minutes uncovered. Remove from the oven and allow to cool.

Reduce the oven to 160ºC fan-assisted.

For the filling, melt the butter and transfer to a large bowl. Add the caster sugar and whisk until combined. Add the almond flour, eggs, and vanilla extract; mix well to combine. Spoon into the baked base and dot with the raspberries. Sprinkle with the flaked almonds and bake for 50-60 minutes until golden and baked through. Cover with tin foil if the top of the tart is getting too dark.

Once baked, remove from the oven and cool completely before serving.