Any seasonal summer stone fruit or berries and corresponding jam can be substituted for the raspberry filling, while the almonds can be replaced with walnuts, pecans or hazelnuts. Taking a few extra minutes to toast the nuts before making the dough pays off with a slightly crisper texture and more intensely nutty flavor.
⅓ cup plus 2 tablespoons slivered almonds, divided
¼ cup dark brown sugar
1 ¼ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
8 tablespoons unsalted butter, cubed and slightly softened
1 large egg yolk
½ teaspoon vanilla extract
1 pint fresh raspberries (6 ounces)
⅓ cup seedless raspberry jam
Vanilla ice cream, for serving
Heat oven to 350°F. Heat a Field No.4 Skillet over medium heat. Add almonds and cook, stirring frequently, until golden and toasted, 3–4 minutes. Remove from heat and let cool completely.
Transfer ⅓ cup of almonds and the sugar to a food processor and pulse until finely ground. Add flour, baking powder, cinnamon and salt and pulse to combine. Add butter, yolk and vanilla and pulse until a soft dough forms.
Divide dough in thirds, pressing two-thirds evenly into bottom and up sides of skillet. Mix raspberries and jam and spread evenly over dough.
Crumble remaining topping over the berry filling and sprinkle with remaining almonds. Bake until topping is crisp and golden and filling is bubbling, 25-30 minutes. Let cool slightly. Scoop vanilla ice cream over warm tart and serve immediately.