Preheat the oven to 375° F (190° C). Grease with butter or spray an 11-inch (28 cm) tart pan (with a removable bottom if possible).

To make the crust: In a large mixing bowl add the softened butter and sugar. Cream the butter and sugar by mixing well with an electric mixer (or stand mixer if you prefer). Add the eggs and mix some more until smooth. Add the salt and some of the flour at a time while mixing until incorporated and smooth.

Spoon the dough onto the prepared tart pan, and using your hands or a spatula, press it to the bottom and up the side of the pan. Make it as flat as possible on the bottom (use a cup if needed to flatten it out). Remove the extra dough from the sides. Prick the bottom with a fork and bake at 375F (190C) for about 18 minutes. Check the tart halfway, if it starts to rise, flatten out the bottom and prick it some more to flatten it down.

While the crust is in the oven prepare the almond filling: In a large mixing bowl, cream the butter with the sugar using an electric mixer. Add the almond extract, and beat in the eggs. Add the almond flour and mix some more until smooth. Spoon the filling into a piping bag (no tip needed).

When the crust is ready, spread evenly with cherry preserve. Pipe the almond filling on top of the fruit preserve, and level gently with a spatula or the back of a spoon. Top the almond filling with almond slices and bake at 350F for 25 to 30 minutes or until golden brown at the edges and set in the middle. Let the tart cool down before unmolding. Sprinkle with powdered sugar if you like, before serving.