Almond Fruit Tart

Pastry for a 9” tart or pie (preferably made with butter)
1 jar of any Tait Farm Jam or Conserve
1/2 C. sugar
1/2 C. butter (room temperature)
2 eggs
1 tsp vanilla extract
1 1/4 C. (4 oz.) blanched almond flour
3 Tbs. all-purpose flour
3 Tbs. sliced raw almonds
creme fraiche or whipped cream

Preheat oven to 375 °F. Fit pastry into tart/pie pan, prick with fork and chill for 20 min. in fridge. Bake pastry shell for 12 min. While shell is baking, make the filling: In a mixer, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Whisk flour and almond flour together and add to butter mixture. Remove pie shell from oven and spread jam evenly over the bottom, then carefully spoon almond filling over top, covering jam. Top with sliced almonds. Reduce oven temp. to 350°F. Place tart on a baking sheet and bake for 35 min. or until filling is ‘set’ and golden brown. Cool at least 30 min. before serving w/ creme fraiche or whipped cream.
Serves 6 - 8

Note: This tart can be made with any Tait Farm jam. The flavoring can be altered - use almond extract with Sour Cherry Jam or lemon extract with Blueberry Preserves.