Preheat the oven to 180 degrees celcius bake. Line a fluted tart tin with pastry, then blind bake for 10 minutes. Remove the baking beans or rice and paper from the tart shell, and bake for a further 5 minutes then set aside.
In a bowl, beat together the butter and caster sugar until light and fluffy. Beat in the eggs one at a time, followed by the almonds and vanilla.
Spoon the frangipane mixture into the tart shell and use a spoon to spread until even. Top with the fruit compote, spreading evenly also.
Cut the remaining pastry into strips, and lattice over the top of the tart. Bake in the oven for 20-25 minutes, or until the tart tests clean on a skewer and the pastry top is golden.
Leave to cool slightly and serve warm or enjoy cold.