Cindy Mushet's Italian Jam Shortbread Tart (Fregolotta)

INGREDIENTS

• 12 tablespoons (6 ounces) unsalted butter, softened
• 1/4 cup (2 ounces) not too sweet apricot jam (or other jam of your choice)
• 1/8 teaspoon salt
• 1/3 cup (1 ounce) sliced natural almonds
• 1/4 teaspoon pure almond extract
• 1 1/2 cup (7 1/2 ounces) unbleached all-purpose flour
• 1/2 cup (3 1/2 ounces) sugar