Line a large baking sheet with parchment paper. Place 4 individual 4 inch mini tart pans on the baking sheet. Spray lightly with non-stick cooking spray. Set aside.

In large bowl, whisk together flour, almond meal, cinnamon, salt and baking powder.

In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar until light and fluffy.

Add yolks, one at a time and vanilla until well combined.

With mixer on low, add dry ingredients. Mix until dough comes together.

Wrap 1/3 portion of the dough in plastic wrap and place in the refrigerator.

Using your fingers press the remaining dough into the bottom and up the sides of each 4 inch mini tart pan.

Spread 3 Tbsp. raspberry jam over the bottom of each crust.

Remove other portion of dough from the refrigerator. Roll the dough out on a lightly floured surface to 1/4 inch thickness. Cut into 1/2 inch wide strips using a fluted pastry wheel long enough the fit across the top of tart. Each tart with need 6 strips for a total of 24 strips.

Using an offset spatula pick up each strip and arrange across top of each tart in a lattice pattern (as pictured).

When done with all tarts place tray in freezer for 20 minutes.

Preheat oven to 350 degrees and position rack in center of oven.

Bake for 30-35 minutes, rotating pan halfway through, until the pastry is golden brown.

Cool on wire rack before unmolding.