Raspberry Crumble Tart Bars

Roughly chop almonds and set aside.

Place flour and salt in a large bowl and stir to combine.

Add butter cubes to the flour mixture, coating them before using your fingers to work the butter into the flour until the largest butter bits are the size of small peas. Alternatively, use a pastry blender for this step.

Divide butter-flour mixture into two bowls, each with 1 1/2 cups of crumbs.

Drizzle cold water over the first bowl, mix it into shaggy clumps with a spoon or spatula, then knead it into a ball using your hands.

Wrap the dough in plastic wrap, flattening it into a packet shape, and chill for 1 hour until firm.

Add sugar and chopped almonds to the second bowl of butter-flour mixture, using fingertips to mash up the buttery bits until a loosely clumped streusel is formed.

Refrigerate both the crumbs and the dough overnight or up to 3 days if desired.

Preheat oven to 375 degrees F and coat an 8×8-inch cake pan with nonstick spray, lining the bottom and two sides with parchment paper.

On a floured counter, roll the dough to a 10×10-inch square, fold it into quarters, and unfold into the prepared pan, pressing it into the bottom and 1-inch up the sides.

Fill the base with raspberries and sprinkle evenly with the crumble topping.

Bake for 40 to 50 minutes, covering with foil if it browns too soon, until golden brown with berry juices bubbling through the crumbs.

Cool for 20 minutes on a rack, then lift out using the parchment sling to cool completely.

Sprinkle with powdered sugar before serving, if desired, and cut into squares with a serrated knife.