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The shortbread crust is exactly as it should be...buttery, with a hint of almond and just the right amount of sugar. The same dough is used for the tart base and the crumble topping. The jam layer is thin and lovely, more an accent than a filling, offering a fruity, tart contrast to the shortbread. Throw in a few nuts for crunch and balance, and you've got a state of pure bliss on your hands.
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Adapted from Desserts: Mediterranean Flavors, California Style, by Cindy Mushet.
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Preheat oven to 350F. You'll need a 9-inch tart pan with removable sides .
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Cream butter and sugar together until light, then mix in almond extract. In a separate bowl, whisk together the the flour and the salt, then stir this into the butter mixture using a wooden spoon. Mix just until dough begins to come together, and is stiff and crumbly.
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Reserve 1/2 cup of the dough - spread it in small crumbles and chunks on a plate, and put the plate into the freezer.
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Press remaining dough into the bottom and up the sides of your pan. The edges will be a little thicker than they would be for a standard tart, but that's fine.
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Spread the jam evenly over the dough. Take the plate with the remaining dough out of the freezer, and crumble it on top of the jam. Sprinkle with nuts, to taste.
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Bake in the preheated oven for 40 minutes, or until edges and topping are light golden brown. Cool, and dust with powdered sugar just before serving, if desired.
