Cream together butter and sugar in a stand mixer with the paddle attachment until light in color. Add in the lemon zest and vanilla paste.
Add the egg and beat until combined. Sift together ground almonds, flour, and baking powder. Add to the butter mixture in three additions. Mix just until dough comes together.
Flatten dough into a small rectangle and wrap in plastic. Let chill in the refrigerator for 15 minutes.
Once dough is slightly chilled, cut 1/3 of the dough and place back in the refrigerator. Take the remaining 2/3 and roll out on a lightly floured table. Roll dough evenly to line a 9 inch fluted tart shell with a removable bottom. Press dough into the shell.
Spread the raspberry jam on to the prepared tart shell with a mini offset spatula.
Take the remaining 1/3 dough out of the refrigerator. Roll out on a lightly floured table into a rectangle with at least one side 10 inches long. Using a pastry wheel, pizza cutter, or knife, cut out strips to your desired width. (wider widths are a little bit easier to handle)
Place the strips on top of the raspberry jam filled tart shell. You can do a lattice cross or simply just crisscross the strips.
Place the tart in the freezer for 15-20 minutes to chill the dough. The tart can also be made a couple days in advance and stored in the refrigerator before baking.
Preheat oven to 350 degrees F. Whisk together the egg wash. Using a pastry brush, brush an even and thin coat over the torte.
Bake for 35-40 minutes until jam bubbles. Check on the crust every 15-20 minutes to make sure it doesn't burn. If it browns too fast, cover the crust with aluminum foil.
Let the torte cool at least 20 minutes before removing from tart shell.