In a medium sized bowl, mix the almond flour, flour, cinnamon, baking powder, salt and cloves together. Set aside. 

In a large mixing bowl, whisk together the butter, sugar, lemon and orange zest and vanilla until light {about 2-3 minutes}. Add in egg and egg yolk and mix until well combined. 

Slowly add the dry ingredients to the wet and mix until you have a slightly sticky dough. 

Divide the dough in half, roll into 2 balls, and using the palm of your hand, flatten the crust to about 1 inch. 

Wrap in plastic wrap and chill in the refrigerator for at least 3 hours. 

Preheat oven to 350 F.

Butter an 11-inch fluted tart pan with a removable bottom and set aside. 

Roll out 1 crust between 2 pieces of lightly floured parchment paper into a 12 inch circle. 

Press the dough very firmly on the bottom and up sides of the tart pan.

Place the tart pan in the freezer for 30 minutes until the dough is hard.

Roll out the second crust between 2 pieces of lightly floured parchment paper into a 12 inch circle. 

Place the dough {still on the parchment paper} on a cookie sheet. Using a pizza cutter cut the dough into 1 inch strips before popping it into the freezer for 30 minutes until the dough is hard. 

Remove the tart shell from the freezer and spread the sour cherry jam evenly into the tart shell. 

Remove the cookie sheet with the dough strips and lay the strips across the tart in a lattice pattern. 

Bake tart for 33-37 minutes or until the crust is lightly golden and the jam is bubbling. 

Cool tart on a wire rack for at least 1 hour.

Lightly dust with powdered sugar {optional} before serving.