2/3 cup rice flour
1/3 cup almond meal
1/4 cup arrowroot powder
1/2 teaspoon sugar
1/4 teaspoon salt
6 tablespoons coconut oil, solid but not refrigerated
3 tablespoons ice water
3/4 cup raspberry preserves
1/2 vanilla bean, split lengthwise
1/2 cup sugar
1/2 cup coconut oil, melted, cooled
4 large eggs
1/4 teaspoon almond extract
Pinch of salt
1 cup almond meal
1/4 cup slivered almonds
Blend first five ingredients in processor for 5 seconds. Add coconut oil. Using on/off turns, cut in until very coarse meal forms. Add 3 tablespoons ice water. Blend until moist clumps form (about 15 pulses), adding more ice water by teaspoonfuls if dough is dry. Place processor container with dough in freezer for 3 minutes. Gather dough into a ball; flatten into disk on a piece of floured plastic wrap and set aside.
Preheat oven to 375 degrees F. Roll out dough using a piece of plastic wrap on both the top and bottom of the disk to a 12-inch round. Transfer dough to a 9-inch tart pan with removable bottom. Cut off overhang. Freeze crust until firm, about 10 minutes.
Line crust with parchment paper and dried beans (black beans, white beans or what ever you have on hand). Bake crust until sides are set, about 25 minutes. Remove parchment and beans. Continue to bake until crust is pale golden, about 12-15 minutes longer. Cool on rack for 30 minutes. Reduce oven temperature to 350 degrees F.
Gently heat raspberry preserves on very low heat just until it is easily spreadable. Spread raspberry preserves evenly over bottom of crust. (The crust is fragile, so be gentle and spread lightly) Scrape seed from vanilla bean halves into a bowl. Add sugar and blend with fingers to distribute seeds evenly. Add coconut oil, eggs, almond extract, and salt; whisk to blend. Add almonds to filling and stir. Pour filling into crust.
Bake tart for 10 minutes, then sprinkle on slivered almonds on top. Bake tart for another 5-20 minutes or until tart is browned on top and set in center (depending on your oven, watch closely). Cool on rack until just warm, about 45 minutes.
Push up tart pan bottom to release tart. Slice and serve.
*Modified recipe from Bon Appetit at http://www.bonappetit.com/recipes/2010/05/bakewell_tart_with_raspberry_preserves