Preheat the oven to 325˚F. Slice the strawberries and place then in a single layer on top of several thicknesses of paper towels. Top with more paper towels and pat lightly. Set aside while preparing the rest of the tart.

Combine the butter, sugar, vanilla and salt in a large bowl. Using a sturdy spatula or Danish whisk, beat until creamy. Add the all-purpose and almond flours and continue to mix until flour is incorporated and large crumbles start to form.

Spray a 9 or 10-inch tart pan with baking spray or grease well and press one half of the dough evenly into the pan to form a bottom crust.

Stir the remaining dough with a fork to form large crumbs then refrigerate (uncovered) while the bottom crust is baking.

Place the tart pan on a baking sheet and bake for 14-18 minutes, or until the crust is just beginning to firm and turn pale golden brown around the edges. Remove the pan from the oven and allow the tart to cool for 10 minutes.

Remove the strawberries from the paper towels and combine with the strawberry jam. Reserve a 10-12 of the sliced strawberries for the top, then spread the strawberry/jam mixture over the baked base of the tart, leaving a ½-inch border around the edge.

Remove the remaining dough from refrigerator, and with your fingers, sprinkle it in big crumbles over the jam to form a topping. Tuck the reserved berries into the crumb topping.

Return the pan to the oven (on top of the sheet pan) and continue baking until topping is firm, crisp and lightly golden in color, about 25-35 minutes. Transfer to a wire rack and let cool to room temperature, then drizzle with the lemon glaze.

To make the lemon glaze, simply whisk together the fresh lemon juice and powdered sugar until thick, but drizzle-able. If too thick, add a few more drops of lemon juice. If too thin, add a little more powdered sugar.