Make the dough: In a medium bowl, combine the all-purpose flour, almond flour, granulated sugar, brown sugar, cinnamon, and salt.

Rub the butter into the dry ingredients until the mixture resembles coarse crumbs and then stir in the beaten egg until a dough is formed.

Divide the dough in half, flatten it into 2 discs, wrap well and refrigerate until firm, about an hour.

Once the dough is cold, preheat the oven to 350°F (180°C).

On a floured surface, roll out one half of the dough to an 11-inch (28cm) circle (keep the other half in the refrigerator) and line a 9-inch (23cm) fluted tart pan with a removable bottom with it. Trim away any scraps and add the scraps to the dough in the refrigerator.

In a small bowl, combine the raspberry preserves with the lemon juice and then spread evenly into the tart shell.

Working quickly, remove the second crust from the refrigerator and roll it out on a floured surface into a 10-inch (25cm) square.

Cut the dough into 10 equal strips and lay 5 strips across your tart. Weave the remaining 5 strips in the opposite direction to create a lattice pattern. Press the top crust into the bottom crust to seal and trim away any overhang.

Brush all over with the egg wash and bake for about 30 minutes, until the crust is golden brown.

Let cool for 15 minutes and then carefully remove the outer ring of the tart pan (if the jam has spilled out it will be hard to remove later) and let cool completely.

Dust with powdered sugar if you wish before serving. Store leftovers loosely covered at room temperature for up to 2 days.