2 cups sliced natural almonds
2/3 cup of sugar
1 1⁄4 sticks of butter cold unsalted butter - cut into pieces
1 1⁄4 cups all-purpose flour
2 tablespoons beaten egg
1 cup Dillman Farm F.R.O.G Preserves
Preheat oven to 400°F Reserve 1⁄4 cup almonds in a bowl for topping. Add butter, flour, and salt, then process until mixture resembles sand. Add 1 cup flour mixture to reserved almonds. Add beaten egg to remaining flour mixture and pulse until mixture begins to clump together. Transfer mixture from processor to a 9x1 inch round tart pan with a removable bottom. Press mixture with floured fingers onto bottom and up side of pan and bake in middle of oven 15 minutes. Meanwhile, stir F.R.O.G preserves to loosen. Rub reserved almond mixture in bowl between your palms to form small clumps. Remove tart shell from oven and spread preserves over bottom. Sprinkle almond mixture over preserves and bake tart 10 minutes. Cool tart in pan on a rack. Loosen side of pan with a knife, then remove it.