Berry Tart with Almond Crust

Preheat the oven to 350ºF.

To make the crust, place the almonds in a food processor and pulse until the almonds are finely ground. Place the ground almonds in a small bowl and stir in the melted butter, sugar, and salt. Stir until the almonds have completely soaked up the butter. The mixture will resemble a graham cracker crust. Press the mixture tightly into the bottom and sides of a tart pan.

Place the tart pan on a clean baking sheet. Carefully cover with the tart pan with foil and place in the oven to bake for 20 minutes. Remove the foil and allow the crust to bake until it turns dark brown, about 10 more minutes. When finished baking, remove the tart pan from the oven and allow for the crust to completely cool before filling. To speed up the process, you can cool the crust in the freezer or refrigerator.

Once the crust is completely cool, spread a layer of the jam inside the crust. Scatter the blueberries and raspberries on top of the jam. At this point you can either remove the tart from the pan immediately, or leave it in and remove it right before slicing. Enjoy!