- 1 1/2 cups all-purpose flour
- 1 cup blanched sliced almonds, rough chopped
- 1 1/4 cup quick cooking rolled oats
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 1/2 sticks (12 tablespoons, 6 ounces) unsalted butter, melted
- 1 cup strawberry preserves
Preheat oven to 350° F. Spread chopped almonds onto a baking sheet and toast them in the oven for about 5 minutes, until they are a light golden brown and are fragrant.
In a medium sized mixing bowl, combine flour, almonds, oats, both sugars, salt, and baking soda. Whisk them together until combined.
Pour melted butter over this mixture, and, using a wooden spoon or your hand, mix butter in well. This should be a damp, crumbly, granola- like dough.
Take 2/3 of the mixture and press it onto the bottom and sides of a 9-inch removable bottom tart pan.
Spread preserves over bottom crust and crumble remaining dough over the top.
Cook for about 50 to 60 minutes, rotating the pan after 30 minutes. The tart is done when it is golden and the jam is bubbly. Cool tart on a rack. Remove the tart ring and cut tart into 8 or 10 wedges.