One unbaked Cookie Dough Tart Crust, below, chilled

ALMOND CRUMB TOPPING

1 1/4 cups (150 grams) all-purpose flour (spoon flour into dry-measure cup and level off)

1/3 cup (75 grams) sugar

1/4 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/4 cup slivered or whole blanched almonds, coarsely chopped into 1/4-inch (6-mm) pieces

8 tablespoons (1 stick/115 grams) unsalted butter, melted

STRAWBERRY CREAM CHEESE FILLING

1 pound (450 grams) cream cheese, softened

1 cup (115 grams) confectioners’ sugar, sifted after measuring

1 teaspoon finely grated lemon zest

1 1/2 teaspoons vanilla extract

1 pound (450 grams, about 1 1/2 pints) strawberries, rinsed, hulled and halved or quartered if large, or left whole if very small (reserve 1 perfect whole berry)

Confectioners’ sugar in a shaker for finishing

One jellyroll pan lined with parchment or foil for baking the crumb topping