Place nuts in food processor and pulse until very finely chopped, taking care not to let them become a paste.
Add all other ingredients except jam to food processor, and pulse until very well blended. Mix should resemble coarse crumbs.
Spray 9” tart pan or pie tin with nonstick spray. Press 2/3 of crust mix evenly into pan, making sure you have an even layer on the bottom & up the sides of your pan. Freeze for 30 minutes.
Preheat oven to 350°F
Bake frozen crust for 10-12 minutes or until slightly browned. Remove from oven & spread jam in an even layer over. Scatter remaining crumbled nut mix over top.
Place back in oven & bake for 15-20 minutes more, or until top crust is browned & toasty looking.