1 c. sugar
1/2 - 7/8 c. butter

Add the sugar gradually. Blend until light and creamy.

1 tsp. grated lemon rind

Beat in one at a time:

2 eggs
1 1/4 c. flour, stirred in
1 c. unblanched ground almonds
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt

If the dough is very soft, chill it.

Pat into pie dish 1/8 inch thick, or into a dish with the sides straight up if possible.

Cover the bottom with strawberries mixed with preserves. Top with a lattice.

Bake at 400 degrees for about 25 minutes. Fill the hollows with additional preserves.