This is a good one to try on vegan food skeptics & almond lovers. It's indistinguishable from the non-vegan versions out there! A melt-in-your-mouth shortbread crust covered in raspberry preserves, filled with frangipane, and then sprinkled with slivered almonds.
Preheat the oven to 325°F. Sift the flour, confectioner's sugar, cornstarch and salt into a medium-sized bowl and mix well. Using a fork or working it with your hands, mix in the refined coconut oil until the mixture is well blended. Don't be alarmed that it is not holding together like other dough.
Press firmly into a 9" fluted flat tart pan; start with the sides and then finish with the base, making the crust as even as possible. I use my hands plus the back of a big spoon. Gently poke some holes into the crust sides and base using a fork about every inch or two. Bake for 20-25 minutes or until the crust is just becoming golden, turning once to ensure even baking.
For the filling:
Place all of the filling ingredients EXCEPT for the raspberry preserves into a high-speed blender, and blend on high until smooth, scraping down the sides occasionally.
Spread the raspberry preserves over the baked shortbread crust, then gently pour the almond mixture over the preserves. Smooth the almond filling with the back of a large spoon taking care not to mix the preserves into it so the layers remain separate. Sprinkle the top with almond slices and bake for 30-40 minutes or until golden, turning half way through baking.
Let the tart cool completely before removing the sides of the tin. Dust with confections sugar, and serve.