Blind bake pastry in tart pan for 15 mins at 400 deg F with buttered foil and beans. Take out and remove foil bake for 3 mins more. Cool for ten minutes.
Whisk the almond flour, all purpose flour, baking powder and sea salt together. Beat the sugar and butter - slowly add eggs. beat in the almond extract. Add half the dry ingredients when incorporated add the rest stir till just mixed. Spread the jam into crust and top with filling. Sprinkle with sliced almonds. Bake for 40 - 45 mins at 350 deg F. Tent edge with foil if over cooking. To make icing mix sugar and water and drizzle over tart. Let dry at room temp.