Raspberry Crumble Tart

2 cups flour
3/4 cups sugar
3/4 cups margarine, softened
3 egg yolks
1 tsp. vanilla
1/2 cup coarsely chopped Diamond® blanched almonds
1/2 cup Smuckers® raspberry or favorite flavor preserves
1 tsp. grated lemon peel

In large bowl, combine flour, sugar, margarine, egg yolks and vanilla. Beat and scrap bowl often, until well mixed, 2 to 3 minutes. By hand stir in almonds. Reserve 1½ cups mixture; set aside.

Pres remaining mixture onto bottom of ungreased 9" removable bottom tart pan. Bake 10 minutes at 350° in oven. Spread preserves to within 1/2 inch from edge; sprinkle with lemon peel.

Crumble reserved mixture over preservers. Continue baking 30 to 35 minutes or until lightly browned. Cool completely; remove form tart pan. Sprinkle
with powdered sugar.

Serve with fresh raspberries and sweetened whipped cream if desired.