Chill a small plate and mash 250g of raspberries with sugar and lemon juice in a pan.
Boil the jam for 5 minutes until sticky, then cool in a water bath.
Mix butter, icing sugar, almonds, salt, egg, vanilla, and flour into a dough and chill.
Simmer the pear in water with sugar, lemon, and star anise for 10 minutes until tender.
Boil the poaching liquid for 30 minutes to create a thick syrup.
Line a 23cm tin with rolled pastry, spread jam on the base, and chill.
Preheat the oven to 180°C.
Blend butter and caster sugar for the frangipane.
Mix eggs, Calvados, salt, and almond essence into the butter before folding in almonds and flour.
Spread frangipane over the jam and smooth the surface.
Arrange pear slices and reserved raspberries on top in a flower pattern.
Bake for 45 minutes, covering with foil if browning too quickly.
Brush with syrup, cool on a wire rack, and serve.