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PdfPreheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan or springform pan.
In a bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Add the egg and almond extract, mixing until a soft dough forms.
Press about two-thirds of the dough evenly into the bottom and slightly up the sides of the prepared pan.
Spread the raspberry jam evenly over the dough, then scatter the fresh raspberries on top.
Mix the remaining dough with the almond flour, then crumble it gently over the raspberry layer.
Sprinkle the sliced almonds evenly over the top.
Bake for 35 to 40 minutes, or until the top is lightly golden and set.
Allow the tart to cool completely before removing from the pan. Dust lightly with powdered sugar before serving.