Preheat the oven at 160°C, with extra heat on the top and bottom oven elements. In a bowl, beat the sugar with the eggs. Add the cold melted butter and stir. Add the lemon zest and almond flour. Keep beating until it becomes a homogeneous mixture. On a buttered tart pan, spread well the KANAKI shortcrust pastry.
Spread the strawberry jam on top of the tart base and sprinkle a few almonds. At the last minute, add the roasted almonds to the eggs mixture and pour it over the tart pan. Sprinkle the almond fillet on the tart. Cut the excess pastry from the tart pan edges and bake at the bottom rack for approx. 45 min.