For Pâte Sucrée, mix yolks, cream and vanilla together in a small bowl and set aside. Combine flour, sugar, salt and butter in a stand mixer with paddle attachment. Blend on medium-low until mixture has a sandy texture. Add yolk mixture and mix on low- to medium-speed until pastry dough comes together. (It can take a few minutes.)

Shape into a disc and wrap in plastic wrap. Chill at least 1 hour.

Remove dough from refrigerator and let it soften just enough to roll into a 12-inch round, about 3/8-inch thick. Press into a 10-inch tart pan with a removable bottom. Trim excess dough overhanging top, and chill again for at least 30 minutes. Line pastry shell with parchment paper and pie weights (or beans) and bake at 375° for 15 minutes. Remove weights and parchment, and bake about 5 minutes more, or until crust is golden brown. Cool.

While pastry is baking, make Almond Frangipane. Mix all ingredients in a stand mixer with paddle attachment.

Spread raspberry jam evenly over pastry crust. Spread frangipane evenly over jam. Sprinkle almonds on top and bake at 375° for 25–30 minutes, or until frangipane is puffy and golden.

Cool and serve.