Steps

• 1

  To make the crust, place the toasted cooled almonds in the bowl of a food processor. Pulse until coarse. Add the flour, sugar and salt and pulse to combine. Add butter and pulse until it resembles peas and carrots. Add about 1/4 cup of water while pulsing to solidify.

• 2

  When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 3

  If using a grill model that allows, move the lower rack from the searing position up. If using a different model, lower the grill temperature to 325℉

• 4

  Turn the dough out onto a floured surface and press together into a disk. Place on sheet tray covered in parchment and set aside.

• 5

  In a medium bowl, combine all ingredients for the filling and add 1 tablespoon of flour; mix to coat. Pour the filling into the center of the dough and spread, leaving at least 1-1/2 inch of crust exposed. Carefully fold up the edges of the crust over the filing.

• 6

  Brush the top of the crust with whisked egg yolk.

• 7

  Place the almonds and sugar for the topping in the bowl of a stand mixer and pulse to combine. With the motor running slowly stream in the butter. Transfer the mixture to a bowl and set aside.

• 8

  Sprinkle the top with the almond crumble.

• 9

  Place the sheet tray directly on the grill grate and bake for 1 hour or until crust is golden brown and the filling has thickened and is bubbling.

  350 ˚F / 177 ˚C

  01:00

• 10

  Serve tart warm with ice cream. Enjoy!