Preheat the oven to 350 degrees

Line a 9” tart pan with a removable bottom with the pastry.

Add 1 ½ teaspoons of the lemon juice to the raspberry jam. Spread the jam mixture over the bottom of the pastry. Add the other ½ teaspoon of lemon juice to the milk.

Grate or crumble the almond paste on top of the jam.

Combine the flour, baking soda, and salt in a small bowl. Stir well to mix. Beat the butter and sugar together until light and creamy, about 3 minutes. Add the egg yolks and almond extract, and continue to beat one more minute.

Add the dry ingredients, alternating with the sour milk, beating very lightly between additions. Whip the egg whites until soft peaks form. Fold the whites into the batter, 1/3 at a time. Spread the batter on top of the almond paste in the tart pan. Sprinkle the sliced almonds on top.

Bake for about 35 minutes at 350 degrees, or until golden brown. Let cool.

Combine the powdered sugar, the almond extract and the two teaspoons of water in a small bowl. Stir to form a light glaze (add additional water ½ teaspoon at a time, as needed). Drizzle the glaze over the top of the tart.