Dissolve sugar in water over heat and boil to 100°C.
Mix almond ingredients with syrup to form a paste and chill for 1-2 hours.
Preheat the oven to 210°C.
Roll out pastry, cut into four 12cm circles, and brush with beaten egg.
Roll chilled marzipan to 0.5cm thickness, cut into 11cm circles, and place on pastry.
Cover marzipan with raspberries and sprinkle with flaked almonds.
Bake for 15-18 minutes until golden and dust immediately with icing sugar.
Whisk double cream to stiff peaks and fold in sugar and vanilla.
Blend raspberries and icing sugar into a smooth purée and sieve.
Plate the purée, add the tart, and finish with a cream quenelle.