- 1 cup all purpose flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup plus 2 tablespoons slivered almonds, toasted
- 2/3 cup plus 2 tablespoons seedless raspberry jam
- 2 1/2-pint baskets raspberries
- Preheat oven to 375°F. Combine flour, sugar and salt in processor; blend 10 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Add egg and vanilla and almond extracts. Using on/off turns, process until moist clumps form. Gather dough into ball. Using floured fingertips, press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Press 1/2 cup almonds over bottom of crust; spread with 2/3 cup jam.
- Bake tart until crust is golden at edges and jam is bubbling thickly, about 40 minutes. Cool completely on rack. Push up pan bottom to release tart.
- Toss raspberries with remaining 2 tablespoons jam in bowl to coat. Top jam layer with berries. Sprinkle 2 tablespoons almonds around edge of tart.