Paste:
Sift together flour, sugar, and salt.
Rub the butter into the flour mixture using a large scraper.
Work the butter into the flour until the mixture resembles breadcrumbs. Set aside.

Lightly beat the egg yolks with the almond extract and quickly mix into the flour mixture.
Add the water and mix until a homogeneous and slightly sticky texture is obtained.

Wrap the paste in plastic wrap and refrigerate for 30 minutes.

Frangipane:
Cream the butter and sugar for about one minute, or until the mixture is light and fluffy.
Scrape the sides of the bowl and add the eggs one by one, beating well after each addition. Add the almond extract and mix for about 30 seconds, then scrape the sides again.
Add the flour and ground almonds and mix well.

Assemble the tart
Roll out the paste on a floured surface to a thickness of 1/4 inch (0.5 cm).
Transfer the paste to the tart mold(s) and reserve in the freezer for 15 minutes.

Preheat the oven to 400 F (200 C).

Remove the tart from the freezer, then spread a layer of jam on the bottom.
Add the frangipane and leave the top rough.
Bake for 30 minutes, or until the top is golden brown.
Remove from the oven and sprinkle with sliced almonds and icing sugar.