For the spiced dough:

1. I use the processor, but you can use a handheld mixer at the lowest speed after you ground the almonds and graham crackers.
2. Put the whole almonds in the bowl of a food processor and process until they are medium to finely ground. 
3. Add sugar, graham cracker crumbs (or breadcrumbs), cinnamon, nutmeg, allspice, and lemon zest. Pulse a few times to mix.
4. Add butter pieces and pulse until it starts to gather together. It doesn't matter if there are small pieces of butter here and there. 
5. Add egg and vanilla and continue to pulse on/off until it comes together, but short of forming a ball. 
6. Finally, add flour in 2 parts, processing lightly until it starts to come together. 
7. Scrape the sides of the bowl before adding the last part of the flour so that you gather any that is at the bottom and can't be reached by the metal blades, and pulse just until it starts coming together. Don't overwork it. The pastry will look dry and not form a ball. 
8. Transfer this shaggy mass to a clean surface or counter and gather together with your hands until you have a smooth round of pastry with no dry patches. Don't knead it but make sure all the flour is incorporated. 
9. Wrap with plastic wrap or parchment paper, and refrigerate until firm enough to roll, at least 1 hour and up to 2 days.

For the filling:

1. Put the raspberries with the sugar and juice in a small saucepan.
2. Cook at low/medium until the raspberries are crushed and the mixture has lost some of its liquid (especially important if you use frozen berries), about 5 minutes.
3. Mix with the raspberry preserves and let cool completely before using.

For the assembly:

1. Have ready a 9-inch square or round tart pan with removable bottom.
2. Divide dough into two parts: 1/3 and 2/3. Keep the smaller part refrigerated, wrapped while you work with the larger part.
3. Roll the large piece of dough on a lightly floured surface until you have a rough square a few inches larger than the pan. The dough is crumbly and if it tears as you roll it out simply patch it together. Make sure you make 1/4 turns and flip it if you can to make sure it's not sticking to the surface. Lightly flour surface and rolling pin as needed. 
4. Transfer the dough to the pan without stretching it. If it tears, just pat it together with your fingers. It's crumbly, so most of the time you'll be able to transfer a large piece and then have to patch the rest. That's fine. 
5. Line the whole pan, bottom, and sides with dough, making sure the angles and corners are covered. With the rolling pin, a cornet, or a knife, level the rim by removing the excess dough.
6. Prick the bottom with a fork and transfer the unbaked tart shell to the freezer for 30 minutes (or the fridge for 1 hour) before baking. You don't need to wrap it unless you want to freeze it at this point. 
7. Preheat the oven to 350ºF/180ºC about fifteen minutes before baking.
8. Roll the remaining dough on a lightly floured surface. 
9. Cut out stars or your favorite cookie shape, or cut strips (I use a pizza cutter) to make a lattice.
10. Spread the cold raspberry filling on the bottom of the cold unbaked dough that you just took out from the freezer and top with the cutouts, leaving space in between them; don't cover the jam completely. 
11. If making a lattice, starting in the middle, carefully lay the longer strips first over the filling, going from side to side both ways so you have a criss-cross pattern. Repeat with the rest of the strips leaving some space between them. Pinch the dough strips with the crust at the edges to seal.
12. Bake the tart for about 30 minutes, until the top is browned and dry and the filling starts to bubble.
13. Let cool on a wire rack for fifteen minutes or so, and make sure no jam stuck to the sides, as it will harden as it cools. Let cool completely before removing it altogether. 
14. Dust with powdered sugar if you want before serving.