PREPARATION:

1. Beat butter in large bowl until light and fluffy. Blend in egg yolks, apple juice concentrate and vanilla. Combine flour, baking powder, salt, cinnamon and allspice; mix well. Stir in almonds. Gradually add to butter mixture, mixing until well blended. Spread 1-1/2 cups batter evenly onto bottom of 10-inch tart pan with removable bottom or 10-inch springform pan. Spread fruit spread evenly over batter, leaving 1-inch border around edge. Spoon remaining batter into pastry bag fitted with 1/2-inch plain or star tip. Pipe batter in lattice design over fruit spread. Chill 30 minutes.
2. Preheat oven to 350°F. Bake tart 35 minutes or until crust is golden brown and fruit spread is bubbly. Cool completely on wire rack. Serve at room temperature.