1 c. all-purpose flour
1/4 c. sugar
1/4 c. uncooked Wolff's Kasha (med.)
1/4 c. ground almonds or hazelnuts
1 tbsp. cocoa powder
1/4 tsp. cinnamon
1/8 tsp. ground cloves or cardamon
1 tsp. lemon zest
1/2 c. (1 stick) cold unsalted butter
3 tbsp. kirsch or rum or ice water
Raspberry jam
1 egg, beaten

In mixer bowl or food processor, combine first 8 ingredients. Divide butter into 6 to 8 pieces then cut into dry ingredients until blended. Add liquid and "pulse" or beat until dough forms. Wrap dough in plastic wrap; refrigerate for several hours.

Roll out a little more than half the dough and fit into bottom and sides of 8 or 9 inch tart pan (preferably with removable bottom). Spread generously with raspberry jam.

Roll remaining dough and cut into half-inch strips. Criss-cross strips into lattice pattern on top of jam. Brush crust with beaten egg. Bake at 375 degrees for 35 minutes or until jam in center of tart is bubbly and pastry appears done. Flavor is best after tart is allowed to "mello" for 1 to 2 days in refrigerator. Cut in small bars or wedges to serve.