In a large mixing bowl beat butter until softened. Add sugar, egg, egg yolks, kirsch or water, lemon peel, cinnamon, and cloves. Beat until combined. Stir in flour and nuts. Form into a ball. Wrap in plastic wrap; chill for 1 to 2 hours.
On a floured surface slightly flatten two-thirds of the dough. (Chill remaining until needed.) Roll to a 12-inch circle. Transfer to an ungreased 10x1-inch tart pan with a removable bottom or a 9- to 10-inch springform pan. Ease into pan, pressing 1/2 inch up sides. Spread with jam. Roll remaining dough to a 10x6-inch rectangle. Cut six 1-inch-wide strips. Weave atop jam. Press ends onto rim, trimming as necessary.
Bake in a 325 degree F oven for 35 to 40 minutes or until golden. Cool in pan. Remove sides. Before serving, sift powdered sugar over top. Makes 12 servings.