1 1/2 cups all-purpose flour
3/4 cup almond flour (if unavailable, finely grind 1 cup slivered almonds with 3 tablespoons of the confectioners' sugar)
8 1/4 tablespoons unsalted butter
6 tablespoons confectioner's sugar
3 tablespoons all-purpose flour
5 ounces almond paste
1/2 stick unsalted butter, softened
4 tablespoons plus 1 teaspoon sugar
3 medium eggs
1/2 cup honey
5 or 6 large sage leaves, well-washed, dried, and lightly crushed
Sift the flour and almond flour together. Set aside. Cream the butter in the bowl of a mixer until it is light and fluffy. Add the confectioners' sugar and salt, and beat for 3 minutes. With the mixer running, alternately add the flour mixture and about 1/4 cup ice water, mixing until the dough starts to come together. Form the dough into a disk and wrap in plastic. Chill in the refrigerator for 30 minutes.
Sift the flour and set aside. Beat the almond paste and butter in the bowl of a mixer until very well blended. Add the sugar and beat for about 5 minutes or until the sugar is well incorporated. One at a time, beat in the eggs. When the mixture is well combined, beat in the flour.
Preheat the oven to 350 degrees. Roll the chilled dough out on a lightly floured surface into a circle about 12 inches in diameter and 1/8 inch thick. Fit the dough into a 10-inch tart shell with a removable bottom, trimming away excess dough. Chill for 10 to 15 minutes.
Spread the frangipane over the bottom of the tart shell to a depth of 1/4 inch. Bake in the oven for about 25 to 30 minutes or until the crust is golden and the frangipane is set. (If the frangipane browns too quickly, cover with a little foil.) Remove from the oven and set aside to cool.
Combine the honey and sage in a small nonstick saucepan over low heat. Bring to a simmer. Remove from the heat and allow to cool.
Starting with the outer edge, place the raspberries on top of the frangipane in neat circles until the top is completely covered with a single layer of black raspberries. Remove the sage leaves from the honey and generously drizzle it over the top of the tart. Garnish with baby sage leaves.