1 1/3 c. all-purpose flour
1/2 c. finely ground almonds
1/3 c. sugar
1 tsp. grated lemon rind
1 tsp. salt
6 tbsp. (3/4 stick) cold butter, cut into pieces
1 egg
1 tsp. vanilla extract
3/4 c. seedless raspberry or strawberry jam
1 tsp. lemon juice
2 pt. strawberries, hulled and sliced
sweetened whipped cream (optional)

Stir together flour, almonds, sugar, lemon rind and salt in a large bowl. Cut butter into flour mixture with a pastry blender or 2 knifes, until coarse crumbs form. Whisk together egg and vanilla in a small bowl; stir into flour mixture until a dough forms. Shape into a disk. Wrap in plastic; refrigerate for at least 1 hour or overnight.

Preheat oven to 350°F. Grease and flour a baking sheet. Place dough on baking sheet; pat into a 10-inch circle, forming a high edge. Pierce bottom of dough all over with a fork.

Bake until slightly browned, about 25 minutes. Place baking sheet on a wire rack and cool for 10 minutes; transfer shell to rack to cool completely. Melt jam with lemon juice in a small saucepan over low heat until spreadable. Spread 1/2 cup jam mixture over bottom of shell. Arrange berries on top, cut sides down. Brush with remaining jam mixture. Serve with whipped cream on the side, if desired.

Serves 8.

For a more decadent tart, drizzle with melted chocolate before serving.