In a food processor, pulse flour, sugar, salt and lemon zest until well mixed.

Add the butter and pulse until pea-sized pieces form.

Add the egg and vanilla and pulse until moist crumbles form.

Pour mixture into a large bowl and gather until a ball of dough forms.

Wrap dough in plastic wrap and chill in the refrigerator for approximately 30 minutes.

Preheat oven to 350° Fahrenheit.

Using a rolling pin, on a lightly floured surface, roll dough out into a large circle approximately 10 inches in diameter and 1/8 to ¼ inch thick. The dough will crack because it is so tender. Just patch it back together with your fingers.

Gently fit the dough into the bottom and up the sides of a greased 9 inch false bottom tart pan.

Gently roll over the edges of the pan with the rolling pin to cut off excess dough.

Place crust on a foil lined sheet pan. Set aside.

In a clean and dry food processor bowl, pulse the sugar, almond paste, and flour until almond paste is completely broken down and the mixture looks like meal.

Add eggs and almond extract and pulse mixture until well combined. The frangipane will appear like a loose batter.

Using a small offset spatula, spread preserves evenly over the bottom of the raw crust.

Pour almond and egg mixture over the preserves. Spread evenly using an offset spatula.

Scatter sliced almonds evenly over the top of the tart.

Bake the tart on the sheet pan for 35-40 minutes or until it is nice and brown.

Allow the tart to cool in the pan.

Remove the sides of the pan and place tart on a serving plate.

Dust top of tart with confectioners’ sugar.