In a large bowl, mix together the flour, almond meal, sugar, cinnamon, and salt until combined. Grate the butter in the large hole of the grater above the bowl, stopping to stir and coat the butter bits in the flour mixture every 30 seconds.

Pinch the mixture together with your fingertips until it resembles the texture of damp sand. Add the water, a tablespoon at a time, mixing it with a fork, until the dough just holds together when you squeeze a fistful of it in your hand.

Roll out the dough into a circle until it is 1/4-inch thick, and transfer it to a 9-inch deep-dish tart pan. Press the crust into the pan, and trim off the excess overhang.

Poke it all over with fork and place it in freezer for 30 minutes. Preheat oven to 375 degrees Fahrenheit. Grease a piece of tin foil and press the greased side into the crust in the pan. Bake for 15 minutes, then remove foil, pat down any bubbling parts, and bake until edges are lightly gold, about 15 minutes more. Pat down any additional bubbling parts and allow crust to cool completely on a wire rack. Then remove the crust from the pan.

Mix together all of the ingredients in a medium-sized saucepan. Place over medium heat and bring to a boil. Reduce heat to medium low and continue to simmer the mixture until the berries have softened and begun releasing their juice. Add the cornstarch and stir. Continue cooking until the mixture has thickened slightly and has a jammier texture, about 9 to 12 minutes, stirring every 3 minutes or so. Remove from heat and allow to cool.

Heat the berries and 1/2 cup sugar in a small saucepan over medium heat until softened and *just* beginning to release their juice, stirring frequently. Remove the pan from the heat and allow to cool to warm. Press the berries through a metal mesh sieve to extract the juice. Discard the pulp, reserving the juice.

In the top of a double boiler that is boiling over medium heat, whisk together the berry juice, lemon juice, water, balsamic vinegar, egg, egg yolks, and remaining 1/4 cup sugar. Continue whisking while the mixture thickens very slightly, about 5 minutes.

Whisk in the cornstarch, then the butter, one tablespoon a time. Continue whisking until the mixture thickens to coat the back of a spoon, about 7 to 12 minutes more. Remove from heat and place the top of the double boiler in an ace bath. Continue whisking until the curd cools to room temperature, then remove from the ice bath and set it aside.

Pour the berry jam into the tart crust and spread evenly across the bottom. Pour the berry curd over the jam and use a spatula to spread it evenly over the jam. Garnish the top with fresh berries and refrigerate for at least 3 hours before serving.