Hard-boil 2 of the eggs, drain, and cool. In the bowl of a food processor combine the yolks from the hard-boiled eggs, the almonds, flour, sugar, vanilla extract, cloves, cinnamon, lemon zest, one raw egg white from the remaining egg, and the butter until the mixture resembles cornmeal. Form the mixture into a ball, wrap in plastic and refrigerate for 30 minutes. On a lightly floured surface roll out 2/3 of the dough to a thickness of 1/8 inch. Place the dough in an 8- or 9-inch fluted tart pan. Trim the dough using scissors or a sharp paring knife, or by rolling a rolling pin across the top of the pan. Spoon the raspberry jam into the pie crust. Roll out the remaining dough into a rectangle and cut into 12 1/2-inch strips. Lay the strips diagonally over the pastry to form a latticework pattern. Mix together the remaining egg yolk and milk and brush over the latticework. Refrigerate the tart for 30 minutes. Preheat the oven to 350F. Bake the tart for 20 minutes, then raise the oven temperature to 425F and bake for 15 minutes longer. Cool on a wire rack. Sprinkle with sifted confectioner╒s sugar before serving.
