Linzertorte

1 1/2 c all-purpose flour
1/2 c ground blanched almonds
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp baking powder
1/2 c granulated sugar
1/4 c cream cheese
1/2 tsp vanilla extract
1 egg
1 1/4 c seedless blackberry jam
1 tsp sifted powdered sugar

Combine flour, almonds, cinnamon, salt and baking powder in a bowl. Combine sugar and cream cheese in a food processor; pulse 4 times. Add vanilla and egg; pulse 3 times. Add flour mixture; pulse 10 times or until combined. Gently press 2/3 of dough into a 4" circle on heavy duty plastic wrap; cover with additional plastic wrap and chill 30 minutes. Gently press remaining 1/3 of dough into a 4" circle on heavy duty plastic wrap; cover with additional plastic wrap. Roll into a 9" circle and chill 30 minutes.

Roll larger portion of dough, still covered, into an 11" circle. Chill 10 minutes or until plastic wrap can be easily removed. Working with larger portion of dough, remove 1 sheet of plastic wrap and fit dough into a 9" round removable-bottom greased tart pan. Remove top sheet of plastic wrap; fold edges under. Spoon blackberry jam into prepared crust.

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

Place tart on a baking sheet. Bake in a 325 degree oven for 50 minutes or until crust is browned and filling is bubbly. Cool on a wire rack. Sprinkle with powdered sugar.

NOTES
From Cooking Light.
Untried.