Crust
1 1/3 cups all-purpose flour
1/2 cup finely ground almonds
1/3 cup granulated sugar
1 teaspoon grated lemon rind
1/4 teaspoon salt
6 tablespoons cold butter, cut into pieces
1 egg
1 teaspoon vanilla extract
Stir together flour, almonds, sugar, lemon rind and salt in a large bowl. Cut butter into flour mixture with a pastry blender until coarse crumbs form.
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Whisk together egg and vanilla extract 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 degrees 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.
Strawberry Topping
3/4 cup seedless raspberry or strawberry jam
1 teaspoon lemon juice
2 pints strawberries, hulled and sliced
Sweetened whipped cream (optional)
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Serve with whipped cream on the side, if desired.
NOTE: The shell may be prepared ahead of time and frozen up to 2 months. Thaw and prepare with fruit topping as recipe directs.
