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Heat oven to 350°F. Heat a Field No.4 Skillet over medium heat. Add almonds and cook, stirring frequently, until golden and toasted, 3–4 minutes. Remove from heat and let cool completely.
Transfer ⅓ cup of almonds and the sugar to a food processor and pulse until finely ground. Add flour, baking powder, cinnamon and salt and pulse to combine. Add butter, yolk and vanilla and pulse until a soft dough forms.
Divide dough in thirds, pressing two-thirds evenly into bottom and up sides of skillet. Mix raspberries and jam and spread evenly over dough.
Crumble remaining topping over the berry filling and sprinkle with remaining almonds. Bake until topping is crisp and golden and filling is bubbling, 25-30 minutes. Let cool slightly. Scoop vanilla ice cream over warm tart and serve immediately.
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