Raspberry Frangipane Bites

I'm slightly obsessed with frangipane. On a holiday to Yorkshire with a friend a few years ago, it was any excuse to eat Bakewell tart and now I don't even need an excuse! I love the almondy taste and slightly denser texture to the bake.
I recently read about a bake that used shortbread as a base rather than pastry. I liked the idea of this - a crisp, buttery, crumbly base, and also quicker than pastry with less chance of a soggy bottom! So an afternoon in the kitchen (freshly painted - that's as much DIY as I am capable of!) and I came up with these. I've used raspberries in these, but any fresh berries would work.
This was my first try, so if you try these, please leave any comments about how they could be improved!

Raspberry Frangipane bites with a shortbread base

Ingredients

For the shortbread base:

125g                unsalted butter

55g                  caster sugar

180g                plain flour

For the frangipane topping

220g                unsalted butter

220g                caster sugar

4                      medium eggs

160g                ground almonds

60g                  plain flour

200g                fresh raspberries

handful            flaked almonds

Also enough raspberry jam to cover the shortbread base

A deeper sided rectangular baking tray measuring around 30cm x 20cm, preferably loose bottomed, greased

Method

To make the shortbread base

1.     Pre-heat the oven to 190/ Gas Mark 5

2.     Make sure that the butter is nice and soft and beat with the caster sugar until it is a smooth paste

3.     Mix in the flour until it is well incorporated and the dough starts to come together

4.     Bring the dough into a ball with your hands and tip onto a floured surface

5.     Roll out to a depth of around 2-3mm and shape to the same size as the base of the baking tin

6.     Put the rolled out dough into the tin and fork it well to stop in rising

7.     Bake in the pre-heated oven for 10-15 minutes until golden

8.     Set aside to cool

To make the frangipane

1.     Put all the ingredients except the raspberries into a bowl and mix well using a hand mixer or wooden spoon until well combined

2.     Gently fold in the raspberries

To put it altogether

1.     Pre-heat the oven to 170/ Gas Mark 3

2.     Spread a thin layer of raspberry jam over the cooled shortbread, leaving it in the tin

3.     Gently spread over the frangipane mixture, making sure that it goes into the corners

4.     Sprinkle over the flaked almonds

5.     Bake in the oven until the topping is golden brown and springy, about 30-40 minutes

6.     Leave to cool in the tin for 10 minutes before removing and cutting into the desired size. It can make 18 smaller pieces or 9 generous ones!