Instructions

• Make the tart crust: In the bowl of a food processor, combine 2 tablespoons slivered almonds and 6 tablespoons powdered sugar (sifted). Pulse repeatedly until the almonds and sugar are finely ground, about 1 minute. Add 1¼ cups (156.25 g) all-purpose flour and a pinch of salt; pulse a few times to combine. Add ½ cup (113.5 g) cold unsalted butter, cut into 8 pieces, and pulse repeatedly (about 10 pulses) until no visible pieces of butter remain. Add 1 egg yolk and ½ teaspoon vanilla extract and pulse until the dough just comes together in a ball. Turn the dough out onto a lightly floured surface, shape into a thick disk, wrap in plastic wrap, and refrigerate until firm, at least 1 hour.
• Roll and chill the crust: Remove the dough from the refrigerator and let it soften at cool room temperature for about 20 minutes, until just soft enough to roll without cracking but still firm. Unwrap and place on a floured surface. Use the palm of your hand to press it to about 1/4 inch thickness, then lightly flour the top and bottom and gently roll into a 13-inch disk, adding small pinches of flour under and on top as needed. Transfer the dough to a 10-inch tart pan and press it evenly into the bottom and up the sides. Trim excess dough at the rim by rolling a rolling pin over the edge or scraping with the back of a paring knife. Slide the tart pan onto a cookie sheet, cover with plastic wrap, and refrigerate for several hours or overnight.
• Preheat the oven and prepare a pan for the crumbs: When ready to bake, position oven racks in the upper third and lower third of the oven and preheat to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• Make the crumb topping: In a medium bowl whisk together 1¼ cups (156.25 g) all-purpose flour, ⅓ cup (66.67 g) granulated sugar, ¼ teaspoon baking powder, ¼ teaspoon ground cinnamon, and a pinch of salt. Stir in ¼ cup (27 g) slivered almonds, coarsely chopped. Using a rubber spatula, stir in ½ cup (113.5 g) melted unsalted butter until the dry ingredients are evenly moistened. Let the mixture sit 5 minutes, then use your fingertips to break it into ¼- to ½-inch crumbs. Spread the crumbs in an even layer on the prepared baking sheet.
• Bake the crust and crumbs: Remove the chilled tart pan from the refrigerator and remove the plastic wrap. Line the tart shell with a piece of parchment paper and fill it with pie weights. Place the tart shell on the lower rack and the crumb-topped baking sheet on the upper rack. Bake both for 10 minutes. After 10 minutes, remove the parchment and pie weights from the tart shell, move the tart shell to the upper rack, and move the baking sheet with the crumbs to the lower rack. Continue baking the tart shell 15 to 20 additional minutes, until the shell is dry and light golden. Continue baking the crumb topping 10 to 15 additional minutes, until deep golden and firm. Check the crumbs around 10 minutes and adjust as needed. Transfer both the tart shell and the baked crumbs to wire racks and cool completely.
• Make the cream cheese filling: In the bowl of a mixer, beat 16 ounces (453.59 g) cream cheese at medium speed until smooth, scraping the bowl as needed. Add 1 cup (120 g) powdered sugar (sifted) and 1½ teaspoons vanilla extract and continue beating until the mixture is smooth and slightly lightened, about 1 minute.
• Assemble the tart: Once the tart shell is completely cool, spread half of the cream cheese filling evenly on the bottom of the shell. Arrange 16 ounces (453.59 g) fresh strawberries (rinsed, hulled and halved; quarter if large) cut-side down over the filling. Spread the remaining cream cheese filling over the strawberries to cover them. Evenly scatter the cooled crumb topping over the top of the filling.
• Finish and store: Unmold the tart from the pan and transfer to a serving platter. Right before serving, lightly dust the topping with powdered sugar and garnish with additional strawberries if desired. Wrap and refrigerate any leftovers.