Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup ground almonds, blanched
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup granulated sugar
• 1/4 cup light cream cheese, tub-style
• 1/2 teaspoon vanilla extract
• 1 large egg
• cooking spray
• 1 1/4 cups seedless blackberry jam
• 1 teaspoon powdered sugar, sifted

Instructions

1. Combine the flour, almonds, cinnamon, salt, and baking powder in a bowl.

2. Combine granulated sugar and cream cheese in a food processor; pulse 4 times. Add vanilla and egg; pulse 3 times. Add flour mixture, and pulse 10 times or until combined.

3. Gently press two-thirds of the dough into a 4-inch circle on plastic wrap, and cover with additional plastic wrap. Chill for 30 minutes.

4. Gently press remaining one-third of the dough into a 4-inch circle on plastic wrap, and cover with additional plastic wrap. Roll into a 9-inch circle. Chill 30 minutes.

5. Roll the larger portion of dough, still covered, into an 11-inch circle. Chill for 10 minutes or until the plastic wrap can be easily removed.

6. Preheat oven to 325°.

7. Remove 1 sheet of plastic wrap of the larger portion of dough and fit dough into a 9-inch round removable-bottom tart pan coated with cooking spray. Remove top sheet of plastic; fold edges under. Spoon jam into prepared crust.

8. Working with the smaller portion of dough, remove 1 sheet of plastic wrap. Cut dough into 1/2-inch strips. Gently remove dough strips from bottom sheet of plastic; arrange in a lattice design over preserves. Seal dough strips to edge of crust.

9. Place tart on a baking sheet. Bake at 325° for 50 minutes or until the crust is browned and filling is bubbly.

10. Cool on a wire rack. Sprinkle with powdered sugar.