Crust: Heat oven to 350 degrees F. Line a 9-inch tart pan with removable bottom
with heavy-duty foil, pressing foil into scalloped sides of pan. Grease foil and
dust with matzo cake meal.
Finely grind almonds, sugar , cinnamon and salt in processor. Add half of beaten
egg (about 1 1/2 tablespoons; reserve remaining egg for another use) and extract
and blend until dough holds together. Using moistened fingertips, press dough over
bottom and up sides of prepared pan. Bake crust 10 minutes.
Wrap fingertips with paper towels and gently, but quickly, press puffed crust
to original shape. Continue to bake crust until pale golden, about 3 minutes longer.
Again, gently press crust to original shape. Cool crust completely (crust will crisp
as it cools). Turn crust out of pan and carefully peel off foil. Return crust to
Filling: Brush bottom of crust with 1 tablespoon preserves.
Melt margarine in heavy medium saucepan over medium-low heat. Add chocolate and
whisk until melted and smooth. Remove pan from heat; whisk in 2/3 cup raspberry
puree and honey.
Pour chocolate filling into crust; smooth top. Refrigerate tart until filling
is firm, at least 3 hours.
Brush filling with 1 tablespoon preserves. Arrange enough berries, side by side,
atop filling to cover completely, pressing berries lightly into preserves to anchor.
If desired, stir remaining 1 tablespoon preserves in small saucepan over low heat
until melted. Brush tops of berries with warm preserves to glaze. Refrigerate tart
uncovered up to 8 hours before serving.
Tart can be prepared 3 days ahead before decorated with fresh raspberries. Cover
and keep refrigerated.