Grandma Monette's Cherry Jam Tart

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I'm thinking of making this next week for a meeting.I will just buy ready made pie crust and sprinkle almonds in the bottom of the pan or just pour some almond extract on the crust.You can make shortcuts,why do all the work.

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It wasn't worth the effort. Crumbly dough, took longer to cook than the recipe called for. Tasted Okay but not great.

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Okay, I made this today and for dessert this evening and it was DELISH! Very flavorful and aromatic. Now for the rest of the story...
Had a problem finding almond flour so I substituted whole wheat graham flour only because that was the only weird flour that I could find that seemed like it belonged on a tart crust. I only had an 11 inch tart pan which means I did have to use more of the cherry preserves, 12 ounces. And the pan size did make a difference in baking time, 10 minutes less. Now making the crust was a real pain for me. Twice I tried to roll the parchment papered crust into the pan like she said and the whole darn fell apart and I had to re-roll. Third try I used a pizza pan with the handle and scooped under the paper and then quickly flipped in over, that worked. The lattice was impossible. The strips kept breaking and by then I was grousing it sure better taste good for all this. So while mine wasn't picture perfect it still looked pretty
fair.

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It's look great, will try it soon