Recipe

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

• 1 Preheat oven to 400°F.
• 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 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 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 Meanwhile, stir raspberry jam to loosen. Rub reserved almond mixture in bowl between your palms to form small clumps.
• 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.
• 7 Cooks' note: ·You can make tart 1 day ahead, then cool it before chilling, covered. Bring to room temperature before serving.