Raspberry Jam Tart with Almond Crumbles

INGREDIENTS

  • 2 cups sliced natural almonds
  • 2/3 cup sugar
  • 1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter, cut into pieces
  • 11/4 cups all-purpose flour
  • 1 rounded 1/4 teaspoon salt
  • 2 tablespoons beaten egg
  • 1 cup raspberry jam

DIRECTIONS 

  • Preheat oven to 400°F.
  • Reserve 1/4 cup almonds in a bowl for topping. Finely grind remaining 1 3/4 cups nuts with sugar in a food processor.
  • Add butter, flour, and salt, then process until mixture resembles sand. Add 1 cup flour mixture to reserved almonds. Add beaten egg to remaining flour mixture and pulse until mixture begins to clump together.
  • Transfer mixture from processor to a 9- by 1-inch round tart pan with a removable bottom. Press mixture with floured fingers onto bottom and up side of pan and bake in middle of oven 15 minutes.
  • Meanwhile, stir raspberry jam to loosen. Rub reserved almond mixture in bowl between your palms to form small clumps.
  • Remove tart shell from oven and spread jam over bottom. Sprinkle almond mixture over jam and bake tart 15 minutes. Cool tart in pan on a rack. Loosen side of pan with a knife, then remove it.
  • You can make tart 1 day ahead, then cool it before chilling, covered. Bring to room temperature before serving.