Preheat oven to 375 degrees and grease a 9-inch circle tart pan with a removable bottom.
Combine flour, almonds, salt, sugar and almond extract in a food processor and pulse a few times to combine. Add the butter and then run the processor until a dough ball forms.
Transfer dough to prepared pan and press dough evenly across the pan. Bake for 15 minutes or until just starting to turn a light golden brown. Remove from oven and let cool completely (you can also stick it in the fridge or freezer to speed this process up).
Add almond paste to the food processor (no need to clean the bowl out from last time) and pulse a few times to break it up into tiny pieces. Spread evenly over the prepared crust.
Toss together the fruit, sugar, and cornstarch. Pour and spread evenly over the prepared crust.
Add flour, almond paste, sugar, and salt into the food processor and pulse a few times to combine. Add butter and pulse until a coarse crumble forms. Use a spatula to mix in almonds. Sprinkle over the crumble.
Bake for 30 minutes or until browned on top.
Remove from oven and let cool completely before slicing.