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1
Heat oven to 350F.
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2
Combine all pastry ingredients in bowl.
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3
Stir together with fork until fine crumbs form into dough.
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4
Press half of dough on bottom of 10-inch tart pan with removable bottom.
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5
Prick dough several times with fork.
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6
Bake 15-20 minutes or until edges are lightly browned.
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7
Cut pastry round into 12 wedges immediately.
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8
Gently remove bottom from tart pan.
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9
Remove each wedge; cool on cooling rack.
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10
Press remaining half of dough on bottom of same 10-inch tart pan.
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11
Prick dough several times with fork.
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12
Bake 15-20 minutes or until edges are lightly browned.
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13
Do not cut second pastry.
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14
Cool pastry 5 minutes; gently remove edge of tart pan.
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15
Loosen pastry from bottom of tart pan (do not remove from bottom of tart pan).
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16
Cool completely on cooling rack.
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17
Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until soft peaks form.
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18
Continue beating, gradually adding 3 tablespoons powdered sugar and lemon zest, until stiff peaks form.
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19
Slide whole pastry round onto flat serving plate.
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20
Spread or pipe pastry round with whipped cream mixture.
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21
Top with strawberries.
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22
Gently stand pastry wedges, on side, on top of whipped cream at a slight angle, gently pressing into whipped cream and between strawberries.
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23
Rearrange strawberries, if necessary.
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24
Sift 2 tablespoons powdered sugar over top of pastry; sprinkle with toasted almonds.
