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1
Preheat the oven to 350.
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2
In a food processor, pulse the flour, butter and salt until the mixture resembles coarse bread crumbs.
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3
Pulse in the confectioners' sugar and then the egg yolks until incorporated and the pastry pulls away from the sides of the bowl.
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4
Pat the pastry into a smooth round disk.
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5
On a lightly floured surface, roll out the pastry to a 12-inch round.
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6
transfer to a 9 1/2-inch fluted tart pan with a removable bottom, fitting it into the sides; trim the overhang.
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7
Line the pastry with foil and fill it with pie weights or dried beans.
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8
Bake for about 20 minutes, or until the edges are lightly colored.
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9
Remove the foil and weights.
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10
Bake the tart shell for about 10 more minutes, or until the pastry is dry and firm to the touch.
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11
Let cool on a rack.
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12
In a food processor, pulse the almonds and 1/4 cup of the superfine sugar until finely ground.
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13
In a medium bowl, beat the butter with the remaining 1/2 cup of superfine sugar until light and creamy.
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14
Add the butter mixture to the almonds and process until combined.
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15
Add the eggs to the almond mixture 1 at a time, processing until smooth before adding the next egg.
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16
Spread the almond mixture in the pastry shell and bake in the lower third of the oven for about 45 minutes, or until the top is golden.
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17
Let cool completely on a rack.
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18
Remove the tart from the pan and transfer it to a large platter.
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19
Arrange the strawberries upright on the tart.
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20
Sift the confectioners' sugar over the berries and serve the tart with creme fraiche.
