Heat oven to 350 degrees F. Grease a 9-inch round cake pan or 9-inch pie pan.
Lightly spoon flour into measuring cup; level off.
In large bowl combine flour, 1/3 cup sugar, baking powder, 1/2 cup butter and
egg with pastry blender until dough forms. Press dough over bottom and up sides
of prepared pan; spread 1/4 cup preserves over dough. Chill while preparing filling.
In small bowl, cream 2/3 cup sugar, 1/2 cup butter and almond extract until light
and fluffy. Add eggs one at a time, beating well after each. Stir in almonds. Spoon
filling over preserves layer; spread gently.
Bake for 40 to 50 minutes or until deep golden brown.
Cool for 2 hours.
Loosen edges; gently remove from pan. Spread with 1/4 cup preserves.
In small bowl blend glaze ingredients until smooth; drizzle over tart.