Directions:

Tart shell:
Preheat oven to 425 degrees F

In a food processor, combine the flour, 1/2 cup almonds and powdered sugar; mix well. Add the butter and process until the mixture resembles coarse meal. Quickly press the mixture firmly into an 11- inch fluted tart pan with a removable bottom. Bake for 8 to 10 minutes. Cool on a wire rack and loosen slightly.

Almond filling:
Reduce oven to 375 degrees F

In a medium bowl, combine the sugar and 1/4 cup almonds; mix well. Add the whipping cream, egg, vanilla extract, almond extract and salt; mix well. Pour mixture into cooled tart shell. Bake for 40 to 45 minutes or until browned. Cool the tart in a pan on a wire rack for 1 hour.

Strawberry topping:
Combine the apricot preserves and almond liqueur in a small saucepan and mix well. Cook over medium heat until blended, stirring constantly and removing any large pieces of apricot.

Arrange the strawberry halves on top of the tart with cut sides down. Spoon the apricot mixture over the strawberries. Remove the tart from the pan. Spoon dollops of whipped cream around the edge and place one dollop in the center. Top the center dollop with whole strawberry.