Frangipane Tart With Strawberries and Raspberries

1 recipe of pastry dough
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sugar
I large egg
3/4 cup blanched almonds. ground fine
I teaspoon almond extract
I tablespoon Amaretto
I tablespoon all-purpose flour
2 cups strawberries, hulled
2 cups raspberries picked over
1/4 cup strawberry or raspberry jam, melted and strained

Roll out the dough l/8 inch thick on a lightly floured surface, fit it into an 11- by 8-inch rectangular or 10- or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane. In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375 degree oven for 20 to 25 minutes, or until the shell is pale golden. (if the frangipanc begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices overlapping decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam.