Top off this easy-to-make dessert with whipped cream or vanilla ice cream.


Active time: 15 min Start to finish: 45 min

Makes 8 servings.

INGREDIENTS

  • 2cups sliced natural almonds
  • 2/3cup sugar
  • 1 1/4sticks (1/2 cup plus2 tablespoons) cold unsalted butter, cut into pieces
  • 11/4cups all-purpose flour
  • 1rounded 1/4 teaspoon salt
  • 2tablespoons beaten egg
  • 1cup 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 toreserved almonds. Add beaten egg to remaining flour mixture and pulse until mixture begins to clump together.

    Transfer mixture from processor toa 9- by 1-inch round tart pan with aremovable bottom. Press mixture with floured fingers onto bottom and up side of pan and bake in middle of oven15 minutes.


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

    Remove tart shell from oven and spread jam over bottom. Sprinklealmond mixture over jam and bake tart 15 minutes. Cool tart in panon a rack. Loosen side of pan witha knife, then remove it.


    Cooks’ note:


    • You can make tart 1 day ahead,then cool it before chilling, covered. Bring to room temperature before serving.