In a food processor, sift in the flour and salt. Add the butter and process until you have breadcrumb consistency. Add about 2 tablespoons of the water and pulse until you have a dough ball. Wrap in clingfilm and refrigerate for an hour.
Roll out the pastry on a lightly floured surface. Use to line a 25cm x 4cm tart ring, placed on a baking sheet. Let the pastry overlap over the sides. Rest the lined tart ring in the fridge for 20minutes.
Line the tart with greaseproof paper and fill with baking beans to keep the base's shape and bake blind for about 20 minutes at 180C. Remove the greaseproof paper and baking beans and return to the oven for 5-8 minutes or until the pastry is starting to turn golden brown. Remove from the oven and brush with egg yolk and allow to cool.
For the filling, beat the butter and sugar until light and fluffy. Beat in the eggs and yolk, then sift in the flour and gently fold in the ground almonds. Spoon the jam into the base and gently spread. Fill the pastry case with the sponge filling, taking care not to let the jam come up through the filling. Pour the blueberries and flaked almonds on top. Place in the middle of the oven and bake for 45-55 minutes or until the sponge is firm.
To make the Chantilly cream, mix the vanilla seeds, icing sugar and cream and whisk to soft peaks. Add the raspberry purée, and fold in without stirring in completely. Serve the pie warm with the cream.