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.
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).