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1
Preheat oven to 375F.
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2
On a lightly floured surface, roll out dough to a 12-inch round, 1/4 inch thick.
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3
Press dough into bottom and up sides of a 10-inch springform pan.
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4
Trim edges to come 1 inch up sides of pan.
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5
Refrigerate or freeze until firm, about 30 minutes.
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6
Pierce bottom of shell all over with a fork.
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7
Bake until golden brown, about 25 minutes.
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8
Immediately spread jam in tart shell.
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9
Top with blackberries; sprinkle with almonds.
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10
Bake 10 minutes more.
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11
Transfer to a wire rack to cool slightly.
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12
Serve warm.
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13
Bring blackberries, 1 3/4 cups sugar, and juice of 1 lemon to a simmer in a large pot.
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14
Cook until sugar dissolves and berries are soft, 4 to 5 minutes.
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15
Press a parchment round directly on surface of jam, and refrigerate overnight.
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16
Repeat with raspberries and remaining 1 3/4 cups sugar and juice of 1 lemon in another large pot.
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17
Remove parchment rounds; bring each pot to a boil.
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18
Cook over medium-high heat until berries are slightly broken down and mixture is consistency of very loose jelly, about 12 minutes for blackberries and about 17 minutes for raspberries.
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19
Divide blackberry jam among 4 half-pint glass jars, filling each halfway; top each with 1 tablespoon kirsch.
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20
Divide raspberry jam among jars; top each with 1 tablespoon kirsch.
