Glazed Strawberry Tart

1-1/3 cups all-purpose flour
1/2 cup finely ground almonds
1/3 cup sugar
1 teaspoon grated lemon rind
1/4 teaspoon salt
6 tablespoons (3/4 stick) cold butter, cut into pieces
1 egg
1 teaspoon vanilla extract
3/4 cup seedless raspberry or strawberry jam
1 teaspoon lemon juice
2 pints strawberries, hulled and sliced
sweetened whipped cream

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 eff 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. 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.