Raspberry Almond Tart

Directions

1. 1
   Blend together flour, almonds, sugar and cinnamon.
2. 2
   Cut in butter with pastry blender or fingertips until coarse crumbs form.
3. 3
   Blend together egg and vanilla.
4. 4
   Add to flour mixture; combine well until dough is formed.
5. 5
   Wrap and refrigerate dough for 30 minutes.
6. 6
   Roll out 1/3 of dough to 10 x 4-inch rectangle between two sheets of wax paper.
7. 7
   Place on cookie sheet in freezer.
8. 8
   Roll out remaining 2/3 dough to 11 inch circle between two sheets of wax paper.
9. 9
   Press into bottom and sides of a 10-inch tart pan, forming a 1/2-inch deep shell.
10. 10
    Spread raspberry jam on dough in pan to within 1/2 inch of edge.
11. 11
    Cut 1/2 inch strips of dough from rectangle in freezer.
12. 12
    Crisscross strips about 1 inch apart on top of raspberry preserves to form lattice top.
13. 13
    Bake at 350° to 375° for 25 to 30 minutes.