Preheat oven to 350’
In a small bowl combine flour, almonds, cinnamon, baking powder and salt; set aside
Cream butter and brown sugar until smooth. Beat in egg. Gradually add flour mixture, beating on low speed just until mixture comes together to form a dough.
Pinch off about a third of the dough. Flatten and wrap in plastic wrap. Chill for at least an hour.
Grease the tart pan well with butter or a nonstick baking spray.
Remove largest piece of dough from the refrigerator and roll out onto a floured surface to about ⅛ inch thick into a big enough circle to fill your tart pan. Trim the edge by running a sharp knife along the edges of the tart pan. Save scraps.
Gently tap or press the dough into the edges of the tart pan with your fingertips. Patch any holes with the dough scraps. Place the prepared tart crust back into the refrigerator to chill.
Remove the smaller dough ball from the refrigerator. On a piece of floured parchment paper roll out a rectangle that is at least 13 inches long and ⅛ of an inch thick. Using a pastry cutter or a sharp knife cut dough into strips. Leave the strips on the parchment paper and place onto a cookie sheet. Chill for at least 30 minutes.
Measure the raspberry jam into a small pot and bring to a boil. Remove from heat and allow to cool.
Remove the tart shell from the refrigerator and pour the cooled jam into the tart. Don’t worry if it looks like it is not enough to fill the tart crust. The dough will rise slightly filling the tart completely.
Remove the crust strips from the refrigerator and make a lattice crust. (This is something I have not mastered yet!) Push the ends of the lattice strips down onto the edges of the crust so the stick. Trim edges. Sprinkle pastry crust with some sugar and add some almond slivers to the lattice strips (optional).
Bake in the preheated oven until crust is golden brown and the filling is bubbling, about 30 to 35 minutes. Remove from oven and cool on a wire rack.
Before serving remove the tart from the tart pan ring by placing one hand in the center of the bottom of the tart pan and gently separating the crust from the bottom plate by pulling down on the edge of the tart ring. Put the tart on a pretty serving platter and dust with confectioners’ sugar. Top with whipped cream.