Preheat oven to 350 degrees.
In a mixer, beat butter and sugar until light and fluffy on medium speed. Add vanilla & almond extracts and salt to mixture. Mix until combined.
On low speed, add flour to butter mixture, blending just until mixture comes together. Do not overbeat, the dough should be crumbly.
Remove 1/2 cup of dough and press onto a plate or pan (~1/4 inch thick). Cover with Saran Wrap and place it in the freezer.
Press remaining dough into a 10-inch tart pan or springform pan. You can press the dough in with a glass, covered with saran wrap or with your fingers. Flour your fingertips to prevent sticking. If using a fluted tart pan, press dough to fill to fluted edge but not up the sides! I made that mistake without thinking that I wasn't making a tart!
Spread jam over the dough leaving approximately a 3/4 - 1-inch border.
Sprinkle almonds and reserved dough (crumble it with your fingers or a fork) evenly over crust.
Bake approximately 40 minutes or until the edge is golden brown. Cool completely before taking it out of pan.
Cut into wedges.