Raspberry Jam Tart with Almond Crumble

• 2 cups sliced natural almondsalmond
• 2/3 cup sugarsugar
• 1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter, cut into piecesbutter
• 11/4 cups all-purpose flourflour
• 1 rounded 1/4 teaspoon saltsalt
• 2 tablespoons beaten eggegg
• 1 cup raspberry jamraspberry-jam

1. 01Preheat oven to 400°F.
2. 02Reserve 1/4 cup almonds in a bowl for topping. Finely grind remaining 1 3/4 cups nuts with sugar in a food processor.
3. 03Add 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. 04Transfer 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. 05Meanwhile, stir raspberry jam to loosen. Rub reserved almond mixture in bowl between your palms to form small clumps.

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