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1
Blend flour, sugar, and salt in processor 5 seconds.
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2
Using on/off turns, cut in butter until coarse meal forms.
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3
Add egg yolk and 3 tablespoons cream.
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4
Blend until moist clumps form, adding more cream if dough is dry.
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5
Gather dough into ball.
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6
Press enough dough into 10-inch-diameter tart pan with removable bottom to make 1/4-inch-thick crust.
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7
Pierce crust all over with fork.
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8
Chill at least 2 hours.
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9
Cook butter in large skillet over medium heat until golden, stirring often, about 5 minutes.
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10
Remove from heat.
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11
Mix in almonds, sugar, and cinnamon.
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12
Add flour and stir until moist clumps form.
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13
Cool completely.
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14
(Crust and streusel can be made 1 day ahead.
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15
Cover separately and chill.)
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16
Preheat oven to 375F.
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17
Toss all ingredients in bowl to blend.
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18
Let stand until filling looks moist, stirring occasionally, about 15 minutes.
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19
Bake cold crust until golden brown, pressing with back of fork if crust bubbles, about 20 minutes.
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20
Remove from oven.
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21
Reduce oven temperature to 350F.
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22
Spoon filling into warm crust.
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23
Crumble streusel over.
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24
Bake until filling is bubbling and streusel is crisp and brown, about 1 hour.
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25
Cool tart on rack 30 minutes.
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26
Serve warm or at room temperature.
