Ingredients:

1 1/2 Sticks of unsalted butter, at room temperature 

1/2 cup Granulated sugar

1 tsp Vanilla extract 

1/4 tsp Almond extract

1/4 tsp Fine sea salt, Jacobsen Sea Salt

1 1/2 cups All purpose flour, almond flour/gluten free flour also works!

1/2 cup Jam, half a jar of Girl Meets Dirt Spoon Preserves, we like Island Plum

1/3 cup salted sliced almonds or any chopped nuts 

Directions:

1. Heat the oven to 350°F and arrange a rack in the middle. Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Add the vanilla & almond extract, and salt and mix just until smooth. Scrape down the bowl, add the flour, and mix on low speed until the dough just comes together.
2.  Remove 1/2 cup of the dough and set aside in refrigerator. Press the remaining dough (with lightly floured fingertips) evenly into the bottom of a 10-inch springform pan or tart pan.
3. Spread the jam over the dough, leaving a 1-inch border. Remove the remaining dough from the refrigerator and crumble it evenly over the jam. Sprinkle the almonds or nuts evenly over the top.
4. Bake until light golden brown, about 50 minutes. Allow to cool to room temperature before removing the pan sides. With a sharp knife, cut the tart into 8- 10 wedges and serve.