Cream the butter, sugar, salt, spices. Add the nuts, mix to combine. Add the eggs and vanilla to this mixture then add the flour until the dough just comes together.  Remove the dough from the mixer and chill for 30 minutes.

Roll out 2/3 of the dough to fill a 10 inch false bottom tart pan. Spread out 1 ¼ cup raspberry preserves on top of the dough. Roll out the remaining dough and cut into strips. Arrange in a lattice pattern on the top. Bake at 350 for 30 to 35 minutes.