Martha Stewart, Living
From the calculation of 9x9" the pan
1 1/2 cup of flour + for the flaring,
1/2 cup. of ground almonds,
1/2 teasp. of ground cinnamon,
1/2 teasp. of baking powder,
1/2 teasp. of salt,
1/2 cup unsalted butter,
2/3 cup of light brown sugar,
1 large egg.
For the filling:
1 1/4 cup seedless raspberry jam. (but I want to note that to my taste it is obtained sweetish.)
Make this dough. Remove 1/3 dough, and set aside. On the parchment roll out remaining dough, transfer to the pan and by hands distribute dough so that it would cover/coat entire pan and build borders with height 1 inch. Place cake with the pan in the refrigerator. Roll out on the parchment of 1/3 dough, cut on the strips, place again in the refrigerator on 30 min.
Meanwhile, lay out jam into saucepan and heat on the slow heat, melt it. Let the jam cool slightly. Remove tart pan from refrigerator, and pour jam into shell. Remove dough strips from refrigerator, and arrange over the top in a lattice pattern. Place in the heated oven 350 F, bake 30-35 min until pastry is golden brown.
Carefully take out from the oven jam very hot and very liquid.
Cut with that cooled.
Good luck! :)