Raspberry Jam Tart With Almond Crumble

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Reserve 1/4 cup almonds in a bowl for topping. Finely grind remaining 1 3/4 cups nuts with sugar in a food processor.

3. 3

   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.

4. 4

   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.

5. 5

   Meanwhile, stir raspberry jam to loosen. Rub reserved almond mixture in bowl between your palms to form small clumps.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

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