In a large mixing bowl, stir together the flour, almonds, sugar, lemon rind and salt.
Mix well and then add the butter, cut it into pieces before placing it in the bowl.
Mix it until coarse crumbs form.
In a small bowl, whisk together the egg and the vanilla.
Add this mixture to the flour mixture. Mix until a dough forms.
On a piece of plastic wrap, empty the dough and form a small disk.
Wrap the plastic wrap around the dough.
Place the dough in the refrigerator for more than an hour but not more than overnight.
Preheat the oven to 350 degrees.
While the oven is heating up, place the disk of dough on a greased baking sheet.
Pat the dough into a 10 inch circle. Around the edges form an edge that is about 3/4 inch high. I recommend making it a 90 degree angle on the inside of the tart because it will rise and lose some of it’s shape and ability to hold the filling if it loosely edged.
Using a fork, pierce the bottom of the dough all over.
Bake this in the oven for approximately 25 minutes or until the dough is slightly browned.
Place the shell on a wire rack to cool completely.
Melt the jam with the lemon juice in a small saucepan over low heat until the lumps in the jam have all disappeared and the mixture is easily spreadable.
Hull and slice the strawberries in half.
Take 3/4 of the jam mixture and pour it onto the tart shell and spread around.
Then place the strawberries on top of the jam mixture with the sliced side down.
With the remainder of the jam mixture, take a basting brush and brush the extra mixture on top of all of the strawberries.
Refrigerate the tart until the jam mixture has mostly solidified. Grab some whipped cream and enjoy a sweet treat, you deserve it!!!