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1
Preheat oven to 350F.
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2
Make the crust: Break chocolate into pieces.
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3
In a food processor, combine chocolate, granulated sugar, and almonds; pulse until finely ground, about 45 seconds.
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4
Add flour, cinnamon, and salt, pulsing 3 or 4 times to combine.
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5
Add butter, pulsing until mixture resembles coarse meal.
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6
Transfer to a bowl.
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7
In a small bowl, combine egg and lemon juice.
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8
Add to flour mixture, stirring with a fork until mixture comes together.
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9
Place a 9-inch springform pan or bottomless tart ring on a parchment-lined rimmed baking sheet.
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10
Press about two-thirds of dough into ring, forming a 1/2-inch-thick shell.
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11
Shell should be thicker on the edge, reaching a height of 1 inch on the ring.
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12
Using a flexible spatula, spread jam evenly over bottom of shell.
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13
Divide remaining dough into quarters.
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14
Flour surface and hands well, and roll dough with hands into long thin ropes about 1/3 inch in diameter.
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15
Flatten slightly.
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16
Arrange decoratively in a herringbone pattern on top of jam, trimming dough as necessary.
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17
Bake tart until slightly golden brown around edges, about 50 minutes.
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18
Transfer to a wire rack and let cool to room temperature.
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19
Refrigerate up to 1 day, wrapped in plastic, and dust lightly with confectioners sugar before serving.
