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1
Preheat oven to 350F.
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2
In a medium bowl, whisk together flour, almonds, cinnamon, baking powder, and salt.
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3
With an electric mixer, beat butter and brown sugar until smooth.
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4
Beat in egg.
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5
Gradually add flour mixture, beating on low speed just until mixture comes together.
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6
Set aside one-third of dough.
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7
On a lightly floured surface, roll out remaining dough 1/8 inch thick.
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8
Fit into a 9-inch square or round tart pan, pressing into corners and sides.
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9
Trim excess dough flush with rim, and use scraps to patch any holes or tears.
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10
Roll out reserved dough into a rectangle at least 13 inches long, 1/8 inch thick.
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11
With a pastry wheel, cut lengthwise into 1/2-inch strips.
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12
Transfer strips to a parchment-lined rimmed baking sheet; refrigerate or freeze, along with shell, until firm, about 30 minutes.
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13
Heat jam in a small saucepan over medium, stirring occasionally, until loose.
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14
Strain through a fine sieve, and let jam cool slightly.
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15
Pour jam into shell.
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16
Arrange dough strips over jam in a lattice-style pattern (you do not need to weave them over and under).
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17
Trim excess dough, and press ends into edge of shell to adhere.
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18
Bake until crust is golden brown and jam is bubbling, 30 to 35 minutes.
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19
Transfer to a wire rack to cool completely.
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20
Just before serving, dust top lightly with confectioners sugar.
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21
Tart can be stored at room temperature, wrapped in plastic, up to 1 day.
