1½ cups (150 grams) chestnut flour
1/3 cup plus 1 tablespoon (60 grams) white rice flour or ½ cup plus 1 tablespoon (60 grams) Thai white rice flour
½ cup (100 grams) sugar
Rounded ¼ teaspoon salt
1/8 teaspoon baking soda
12 tablespoons (1½ sticks/170 grams) unsalted butter, slightly softened, cut into chunks
¼ cup (60 grams) cream cheese
1/3 cup (100 grams) jam or preserves
¼ cup (25 grams) sliced almonds
9½-inch fluted tart pan with a removable bottom
Rimmed baking sheet
To make the crust, put the chestnut flour, rice flour, sugar, salt, and baking soda in a large bowl and whisk until thoroughly blended. Add the butter chunks and cream cheese. Use a fork or the back of a large spoon to mash and mix the ingredients together until all are blended into a smooth, soft dough.
Set aside a scant ¼ cup of the dough. Press and spread the remaining dough evenly across the bottom of the tart pan, but not up the sides. Wrap and refrigerate the pan and the reserved piece of dough for at least 2 hours and up to 3 days.
Position a rack in the lower third of the oven and preheat the oven to 325°F.
Spread the jam evenly over the dough, leaving a scant ½-inch border all around. Without completely covering the jam—because it’s pretty—sprinkle it with crumbled bits of reserved dough and the almonds.
Set the pan on the baking sheet. Bake 35 to 40 minutes, until the edges are rich golden brown and have pulled away from the sides of the pan. If the tart puffs up during baking—take a peek after about 20 minutes, and a couple times thereafter—settle it down by lifting the edge of the baking sheet and rapping it sharply on the oven rack a couple of times. Cool the tart in the pan on a rack.
When the tart is cool, remove the rim of the pan and set the tart on a serving plate. The tart keeps, covered, at room temperature for at least 3 days.