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Preheat the oven to 375 F/190 C/Gas 5. Roll out the pastry on a lightly floured board to ¼-inch thick.
Grease an 8-inch tart tin.
Line the tin with the pastry.
Fold over the sides of the pastry to fit the tart pan and create an edge.
Prick the base all over with a fork. Chill in the refrigerator for 20 minutes.
Line the tart dough with parchment paper and fill it with baking beads.
Bake for 15 minutes or until the pastry is of a pale golden color.
Remove the baking weights, and cook for another 5 minutes.
Spread the raspberry jam onto the base of the pastry. Reserve.
With the help of an electric mixer or using a stand mixer, cream the butter and sugar together until pale in color.
Beat the egg yolk into the beaten eggs.
Slowly add the egg mixture to the creamed butter and sugar a little at a time. Continue mixing to incorporate.
Gently fold in the ground almonds, lemon zest, and almond extract.
Pour the almond mixture into the prepared pastry and gently level the surface to ensure the whole tart is filled. Bake for 30 minutes.
Remove from the oven and sprinkle on the sliced almonds.
Return to the oven and bake 10 minutes or until golden and set.
Sprinkle with confectioners' sugar while still warm.