Preheat oven to 350°F with rack in center. Mix all the dry
ingredients in a bowl. Rub in butter finely by hand. Whisk lemon
zest and vanilla with egg and yolk and stir into dough with a
fork--the dough will be very soft. Butter a 12" tart pan with
removable bottom. Spread dough evenly in the pan, spreading it
thicker at the edge to form the side wall of the tart shell.
For raspberry version, bake about 25 minutes, until well risen and
firm. Cool in pan on a rack.
Raspberry Filling:
Spread the preserves in the tart shell and arrange the raspberries
on the preserves. Edge with the almonds and dust lightly with the
confectioners' sugar.
Cheese Variation:
Do not bake shell. Beat cream cheese with a hand mixer set at
medium speed or with a heavy-duty mixer fitted with the paddle.
Beat in sugar and continue beating until smooth, adding remaining
ingredients in order, scraping bowl and beater(s) often. Pour into
unbaked Linzer shell, above. Bake about 30 minutes. Cool and finish
with jam and raspberries, if desired, or leave plain.
