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1. In large bowl, beat brown sugar, margarine, shortening and almond paste until fluffy. Beat in egg. Add honey, 1 tablespoon wine, spices and salt. Stir in matzo meal and potato starch. Divide dough into thirds; flatten into disks. Wrap separately in plastic and chill until firm, about 2 hours. (Can be prepared 1 day ahead.)
2. Preheat oven to 350'F. Sprinkle work surface with 1/4 cup ground almonds. Place 1 dough piece atop nuts and sprinkle more almonds over. Roll dough out to 1/4-inch-think round, using more almonds as necessary to prevent sticking. Roll dough up on rolling pin and transfer to 9-inch-diameter tart pan with removable bottom. Trim and crimp edges. Spread raspberry preserves evenly in pastry. Bake until crust is golden brown, about 30 minutes. Cool tart on wire rack.
3. Meanwhile, lightly grease 2 large cookie sheets. Sprinkle work surface with 1/4 cup ground almonds. Place dough piece atop nuts and sprinkle with more ground almonds. Roll out dough to thickness of 1/4 inch, using more almonds as necessary to prevent sticking. Cut out 2-inch Stars of David and other shapes using cookie cutters. Transfer cookies to prepared cookie sheets. Bake until golden brown, about 15 minutes. Transfer to rack and cool. Repeat with remaining dough piece and ground almonds. (Tart and cookies can be prepared 1 day ahead. Cover and store at room temperature.)
4. Melt apricot preserves with 2 tablespoons wine in small saucepan over medium heat. Strain into small bowl and cool slightly. Arrange fruit decoratively atop raspberry preserves. Brush tart with apricot glaze. Place 4 or 5 cookie stars decoratively atop tart. (Fruit can be prepared 6 hours ahead.) Cut tart into wedges and serve. Pass cookies separately. (Store remaining spice cookies in airtight container.)