02Cook butter in large skillet over medium heat until golden, stirring often, about 5 minutes. Remove from heat. Mix in almonds, sugar, and cinnamon. Add flour and stir until moist clumps form. Cool completely. (Crust and streusel can be made 1 day ahead. Cover separately and chill.)
03Preheat oven to 375°F. Toss all ingredients in bowl to blend. Let stand until filling looks moist, stirring occasionally, about 15 minutes.
04Bake cold crust until golden brown, pressing with back of fork if crust bubbles, about 20 minutes. Remove from oven. Reduce oven temperature to 350°F.
05Spoon filling into warm crust. Crumble streusel over. Bake until filling is bubbling and streusel is crisp and brown, about 1 hour. Cool tart on rack 30 minutes. Serve warm or at room temperature.