Prepare the Shortcrust Pastry

1. In a food processor, combine the 1 1/2 cups of flour, 1/4 teaspoon of salt, and 1/2 cup of confectioners’ sugar. Pulse a few times to blend. Add the chilled butter and pulse about 8 to 12 times, or until the butter is worked into the flour, leaving some small pieces about the size of English peas. Add the egg and pulse until you see the dough beginning to form very small clumps. Press some of the dough together with your fingers to make sure it will hold together.
2. Dump the dough mixture out onto a lightly floured board and knead a couple of times, just until the dough is formed. Flatten it into a round disc; wrap in plastic wrap and chill in the refrigerator for about 1 hour.
3. When the hour is up, preheat the oven to 350 F.
4. Roll the pastry out into a 12-inch circle and carefully line a 9-inch tart pan, taking care not to stretch the dough (to avoid shrinkage). Run your rolling pin over the pan to cut off excess hanging pastry. Prick the crust all over with a fork. Line the pan with foil and fill it with pie weights. Bake it in the preheated oven for 15 minutes. Remove the pie weights and foil and bake for 5 minutes longer. Set the crust on a rack to cool.

Make the Filling

1. In a bowl, combine the almond flour, 1/4 cup of all-purpose flour, and 1/4 teaspoon of salt. Whisk or stir to blend. Set aside.
2. In a mixing bowl with an electric mixer, combine the 8 tablespoons of softened butter with 1/2 cup of granulated; beat until fluffy and light in color.
3. Beat in the egg, egg white, and the almond and vanilla extracts until well blended.
4. With the mixer on low, beat in the dry almond flour and flour mixture until blended.
5. Spread the raspberry jam over the bottom of the cooled crust.
6. Spoon the filling batter evenly over the crust and then spread it evenly.
7. Sprinkle the filling with the sliced almonds.
8. Bake the bakewell tart for about 35 to 40 minutes, or until the top of the tart is golden brown.