2 sticks room temperature unsalted butter
3/4 cup light brown sugar
1 Tbs grated lemon zest
2 large eggs
6-ounces ground sliced almonds
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon
pinch of salt
1 1/2 cups strawberry jam
You'll need one 10-inch tart pan with a removable bottom for this and it also helps to have a pastry bag for piping a lattice top, or check out the hints below.
Preheat the oven to 325 degrees.
Cream 2 sticks of room temperature unsalted butter with 3/4 cup light brown sugar, and then add 1 Tbs grated lemon zest and 2 large eggs, one at a time, and turn the machine off.
You'll need to scrape the bowl down to help that come together and you'll also need to use a food processor to finely grind one 6-ounce bag of sliced almonds.
Add the ground almonds to a medium size mixing bowl with 1 3/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp ground cinnamon and a pinch of salt and mix it up.
Turn the machine back on to the low setting and slowly add the flour mixture until it is all incorporated.
Put a little more than half of the dough into the pastry bag and then spread the rest of the dough into one layer in the lightly buttered tart pan. Then add 1 1/2 cups strawberry jam, and pipe a ring around the outside edge of the tart and make a crisscross pattern over the center.
Place the tart onto a baking tray and onto the center rack of the preheated oven. That will take just about 40 minutes to bake and then let it cool down to room temperature.
If you don't have a pastry bag you can try rolling the lattice dough into small ropes and laying those around and over the tart.
Also, try making this in a 8x12-inch baking dish instead, if you don't have a tart pan.