Crunchy Jam Tart

Preparation

• In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes until creamy. Beat in vanilla extract. In a small bowl combine flour and salt, then add it to the butter mixture, and beat on low speed just until combined. Do not overmix the dough.
• Reserve 3/4 cup of the dough for your streusel topping and place it in the refrigerator or freezer.
• Press the remaining dough into the bottom of a 9-inch tart pan (I use a pan with a removable bottom) and press firmly to form an even layer with the edges being a little bit higher than the centre. Place briefly in the refrigerator before continuing, about 5 minutes.
• Preheat oven to 350ºF/180ºC.
• Once the dough has set a little bit and isn’t too soft, toss the streusel dough with your fingers until large clumps of dough are formed.
• Spread jam over the chilled crust. Sprinkle with streusel topping, leaving some of the jam peaking through, then sprinkle with the almonds, if using. Bake on a rimmed baking sheet for 35-40 minutes until golden brown. Allow cooling completely on a wire rack.
• Refrigerate for 2 hours to let the filling set. Serve at room temperature.
• Tart will keep for 3 days in the refrigerator covered tightly or in an airtight container, or up to 2 months in the freezer (thaw overnight in the fridge).