Glazed Strawberry Tart

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

Stir together flour, almonds, sugar, lemon rind and salt in large bowl. Cut butter into flour mixture with a pastry blender or 2 knives, until coarse crumbs form. Whisk together egg and vanilla in small bowl; stir into flour mixture until a dough forms. Shape into a disk. Wrap in plastic; refrigerate at least 1 hour or overnight. Preheat oven to 350. Grease and flour 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 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.