Mix the flour and sugar in the bowl of a food processor, then add butter, and pulse 12 times.
Add the water and then process until dough forms a soft ball.
Press the dough into a 9-inch tart pan.
Place the pan with the crust into the refrigerator for 15 minutes.
Preheat oven to 350°F.
Once crust has chilled, prick the bottom all over with a fork, line it with foil and fill with pie weights (I use dried beans), and bake for 25 minutes.
Remove from the oven, then take away foil and weights. The crust should be lightly golden. Let cool.
Crush the cookies in a mortar and pestle (or food processor) and mix well with the almonds.
Add the chilled butter in pieces and, using your fingertips, mix the butter with the crumbs to make a streusel topping.
Spread crust with the jam (using all of it) and top with the streusel mixture.
Bake for 30-35 minutes, until nicely browned.
Let cool, and slice. A small scoop of vanilla ice cream wouldn't hurt.