1

Preheat oven to 400°F. Coat a 10 x 6-inch tart pan with removable bottom with nonstick cooking spray.

2

In a large bowl, whisk flour, cinnamon and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in sugar, ground almonds, then eggs. Work into a ball. Knead a few times in the bowl if necessary to bring dough together. Divide in half.

3

Press half of the dough into the bottom and up the sides of prepared pan. Bake for 10 minutes.

4

Roll remaining dough between waxed paper to ¼-inch thickness. Put on baking sheet; freeze 10 minutes.

5

Puree preserves in food processor, spread over bottom of tart. Remove top sheet of waxed paper from chilled dough. Using pastry wheel or pizza cutter, slice dough into ¾ to 1-inch diagonal strips. Arrange on top of preserves in a lattice fashion.

6

Beat yolk with 1 tsp. water; brush lightly on lattice. Place in oven and reduce temperature to 350°F. Bake for 15 minutes. Remove from oven; brush edges with egg wash. Sprinkle almonds around edge. Bake for 15 more minutes.

7

Cool for 15 minutes on wire rack. Gently remove sides and cool completely.