Glazed Strawberry Tart

1 1/3 c all-purpose flour

1/2 c finely ground almonds

1/3 c sugar

1 t grated lemon rind

1/4 t salt

6 T cold butter, cut into pieces

1 egg

1 t vanilla

3/4 c seedless raspberry or strawberry jam

1 t lemon juice

2 pints strawberries, hulled & 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 knives, until coarse crumbs form.  Whisk together and eggs and vanilla in a small bowl; stir into flour mixture until a dough forms.  Shape into a disk. Wrap in plastic and refrigerate for at least 1 hour or overnight.

Preheat oven to 350 degrees.  Grease and flour a 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 mins.  Place baking sheet on a wire rack and cool for 10 mins.  Transfer shell to rack to cool completely.  Melt jam with lemon juice in a small saucepan over low heat until spreadable.  Spread 1/2 c 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.