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Almond Streusel Tart

The versatility of the Almond Streusel continues. It is used as a topping for tarts and cakes and can also be the foundation for squares. The streusel is pressed into the pan to make a sliceable but sturdy base for these jam squares and sprinkled over the top as a crumbly topping.



  • 3/4 cup ground almonds
  • 1/2 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 5 tablespoons unsalted butter, cool and cut into pieces
  • 1 tablespoon rum, kirsch, or other unsweetened spirit


  1. Preheat the oven to 325°F (160°C). Lightly grease and line an 8-inch (20 cm) square pan with parchment paper so the report comes up the sides.
  2. Assemble the square. Spoon two-thirds of the almond streusel into the pan and press into the corners and the base. Spread the jam over the bottom to cover evenly. Crumble the remaining streusel over the top, covering the hole completely.
  3. Bake the square for about 45 minutes, until the streusel is a light golden brown.
  4. Cool the square in the pan on a rack completely and then chill for at least 2 hours before dusting with icing sugar and slicing the pan into squares. Enjoy! The courts will be kept in an airtight container in the fridge for up to a week.

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