1/2cupalmond very finely ground slivered almonds (optional). If you do not have almonds just substitute 1/2 cup of flour instead. You can also use almond flour.If you are using the almonds, place in a ziploc bag and smash them with a rolling pin
1/2cuplight brown sugarfirmly packed
1/2cupgranulated white sugar or turbinado sugar
10ozjar of triple berry preserves
1tart pan or 9x11or so pan
Preheat your oven to 325 degrees.
Spray or butter a 9x11-inch pan or tart pan well so your shortbread comes out easy after baking. See above for some alternative pans you can use if you do not have a tart pan.
If you are using a tart pan, place the tart pan on top of another pan so butter doesn't drip out on to your oven when baking.
In a large bowl, using an electric mixer, combine the butter sugar (brown and white) and beat until smooth.
Next, add your vanilla and salt and mix that in.
Now, add your smashed almonds and your flour into the butter mixture and mix on low-speed until the mixture starts to form a ball .
Divide your dough in half and wrap up one half and place in the refrigerator until later. Press the other half of the dough into the bottom of the prepared pan to form the bottom crust.
Bake the crust until it is just beginning to turn light brown, around 20 minutes.
Remove the pan from the oven and let cool for a few minutes.
Place your preserves over on your shortbread crust and spread evenly.
Now, take your reserved half of the shortbread out of the refrigerator and crumble the dough over the preserves to make your crumbled topping, being careful to not have really large pieces.
Return the pan to the oven and continue baking for another 30 minutes or so until the crisp turns golden in color. Transfer to a wire rack and let cool completely.
Once cooled, your can slice up your tart (or bars if using a rectangular pan) and serve!