12 tablespoons unsalted butter, softened
½ cup sugar
¼ teaspoon almond extract
1 ½ cups all-purpose flour
Pinch of salt
⅓ cup sliced almonds
Pre-heat oven to 350°F.
Place the butter, and sugar in the bowl and using a mixer beat on medium speed until the mixture is very light and fluffy, about 3 to 5 minutes. Add the almond extract and beat until combined.
In a separate bowl, whisk together the flour and salt. Add dry ingredients to the butter mixture and beat on low speed until dough is thoroughly combined. Scoop out ½ cup of the dough and set aside in the freezer allowing it to chill before crumbling.
Press the rest of the dough into a 9-inch tart pan in an even layer. Chill dough if it's too sticky.
Spread Jennifer's Jams Sweet and Savory Tomato Jam in a thin, even layer over the surface of the dough.
Remove the reserved dough from the freezer and crumble it over the jam. Sprinkle the sliced almonds over top of the tart.
Bake for 40 to 50 minutes, or until the topping is golden brown. Remove from the oven and place on a rack to cool completely.