Easy Jam Tart

YIELD 1 9-inch tart

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.
Measure out about 3/4 cup of the dough. This would be streusel dough for the topping. Place it briefly in the refrigerator or freezer. Sprinkle remaining crumbs into the bottom of a 9-inch tart pan (I use a pan with removable bottom) and press firmly to form an even layer with the edges being a little bit higher than the center. Place briefly in the refrigerator before continuing.
Preheat oven to 350ºF/180ºC.
Once 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 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 to cool 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).