Lightly spray a 12 by 4-inch rectangular tart pan or 9-inch round tart pan with cooking spray. Put the almond flour, white rice flour, cane sugar, salt, and baking soda in a large bowl. Whisk to combine.
Add coconut oil. Use a fork to mix and mash the coconut oil into the mixture until dough comes together in large chunks. Drizzle cold water over dough, then continue to mash until a dough becomes smooth. I find it helpful to use your hands once the dough start to come together. Reserve ¼ cup of the dough and set aside.
Transfer dough to prepared pan and press into bottom and up sides. Prick the bottom with fork tines and place in freezer for about 15 minutes. Preheat the oven to 325 degrees.
Once the dough has chilled and firmed, spread the preserves/jam in an even layer on bottom. Sprinkle bits of reserved dough over top (I like to flatten little pieces with my fingers), and then scatter sliced almonds over top.
Place tart pan onto a baking sheet and bake for 40-45 minutes (check on it at 35 min) or until crust starts to lightly brown. Allow to cool completely on wire rack, then remove from tart pan, slice and serve.