Frangipane Tart with Strawberries and Raspberries

3/4 stick (6 tablespoons) unsalted butter , softened

1/2 cup sugar

1 large egg

3/4 cup blanched almond s, ground fine

1 teaspoon almond extract

1 tablespoon Amaretto

1 tablespoon all-purpose flour

2 cups strawberries, hulled

2 cups raspberries, picked over and rinsed

1/4 cup strawberry or raspberry jam, melted and strained Pâte Brisee

1 1/4 cups all-purpose flour

3/4 stick (6 tablespoons) cold unsalted butter , cut into bits

2 tablespoons cold vegetable shortening

1/4 teaspoon salt