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1
Using electric mixer, beat sugar, butter and egg in medium bowl until creamy.
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2
Add flour, almonds, cinnamon, baking powder and salt; beat just until well blended.
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3
Measure 3/4 cup of dough; flatten into disk.
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4
Wrap in plastic; chill.
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5
Using floured fingertips, press remaining dough over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
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6
Pierce dough in several places with fork.
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7
Chill at least 1 hour.
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8
(Can be made 1 day ahead.
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9
Keep chilled.)
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10
Preheat oven to 375F.
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11
Bake crust until light golden, piercing with toothpick if crust bubbles, about 15 minutes.
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12
Transfer to rack and cool.
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13
Maintain oven temperature.
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14
Roll out chilled dough disk on generously floured surface to 1/8-inch thickness.
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15
Cut dough into stars, using 2-inch and 3-inch star cookie cutters.
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16
Transfer cookies to baking sheet.
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17
Bake until cookies are light golden, about 6 minutes.
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18
Transfer cookies to racks and cool.
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19
Maintain oven temperature.
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20
Melt chocolate chips in top of double boiler set over simmering water, stirring until smooth.
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21
Cool 5 minutes.
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22
Spread chocolate over bottom of crust.
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23
Arrange berries over chocolate, spacing evenly.
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24
Stir jam in heavy small saucepan over low heat until melted and smooth.
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25
Spoon jam over raspberries.
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26
Bake tart until crust is golden brown, about 35 minutes (filling will still appear slightly liquid but will set up as tart cools.)
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27
Transfer tart to rack and cool.
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28
Arrange stars atop tart, overlapping points.
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29
Dust with powdered sugar.
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30
Serve with whipped cream.
