Prepare pastry. Grease a 9-inch fluted tart pan with removable bottom. Press dough evenly into bottom and sides of prepared pan. Bake in a 350 degree F oven 18 to 20 minutes or until just lightly browned. Place pan on a wire rack.
In food processor or blender container, combine almonds, sugar, and flour. Cover; process or blend 1 minute or until almonds are finely ground. Add butter and 1 of the eggs. Process until smooth. Add the remaining egg, vanilla, and almond extract. Process until blended. Add the nuts and process with on-off turns until mixd in. Spread the jam over the bottom of the tart shell. Spoon the filling over the jam and spread evenly to cover. Bake in 350 degree F oven 30 to 35 minutes or until the filling is golden brown and firm when lightly touched. Cool in pan on wire rack. In a small saucepan melt the chocolate over low heat. Spread over the filling. If desired, arrange raspberries and nuts around edge and in center to garnish. Refrigerate tart 10 minutes or until chocolate sets. Makes 12 servings.
Sweet Tart Pastry
In a medium mixing bowl stir together flour and sugar. Using a pastry blender, cut in cold butter until pieces are pea-size. In a small mixing bowl stir together egg yolks and water. Gradually stir egg yolk mixture into dry mixture. Using your fingers, gently knead dough just until a ball forms. If necessary, cover with plastic wrap and chill in refrigerator for 30 to 60 minutes or until dough is easy to handle.