1 1/2 c all-purpose flour
3/4 tsp ground cinnamon
1/4 tsp salt
10 Tbl cold butter, cut into small pieces
2 c slivered blanched almonds (8 ounces), finely ground
3/4 c sugar
1 egg, lightly beaten
1/3 c seedless raspberry jam
1/3 c slivered blanched almonds, lightly toasted

Makes 16 servings.
Heat oven to 400 F. Coat 14x5x1 inch fluted tart pain with removable bottom with nonstick cooking spray. Wrap bottom of pan tightly with foil.
In large bowl, whisk together flour, cinnamon and salt. Cut in cold butter until mixture resembles coarse cornmeal. With fork, stir in ground almonds and sugar, then egg. Mix until dough just comes together (knead in bowl a few times if necessary). Shape into ball. Press dough evenly over bottom and up sides of tart pan; crust will be about 3/4 inch thick.
Bake in 400 degree oven for 10 minutes. Reduce heat to 350 degrees. Bake another 20 minutes or until golden brown. Transfer pan to wire rack; let cool 15 minutes. Remove foil; remove side of pan from bottom. Loosen tart from bottom with spatula; remove to serving plate; let cool completely.
Spread jam over top of colled tart. Sprinkle toasted almonds around top edge of tart. Store, covered, in refridgerator for up to 1 week. Let come to room temperature to serve.