Step 1

In a food processor, mix together flour, sugar, and salt. Add in butter and pulse mixture until it resembles wet sand.

Step 2

Pour in ice water, starting with 3 tablespoons, and pulse again until the dough comes together.

Step 3

Remove dough from food processor and place on a floured surface. Form a ball shaped dough, then cover tightly with plastic wrap and place in fridge for at least 30 minutes, or you can store it in the refrigerator for up to 2 days.

Step 4

Preheat oven to 356°F.

Step 5

Wash the strawberries, remove the leaves and cut in half lenghtwise or in quarters depending on their size. Add the sugar, vanilla extract and mix. Let it sit for 10 minutes.

Step 6

Place your chilled dough onto parchment paper (large enough to transfer directly to the backing tray after rolling).

Step 7

Roll your dough out into a 12-inch circle. Transfer the dough onto the baking tray. Place a 9-inch cake pan in the center of the circle and press down ever so slightly. This will create an indentation to show exactly how far out to place your strawberries!

Step 8

Add the ground almonds, then the strawberries. Roughly fold the edges to give it a rustic look.

Step 9

Mix egg with 1 tablespoon water and brush over crust.

Step 10

In a small bowl, combine sugar and cinnamon. Sprinkle as much as you like over the crust and a little bit over the strawberries.

Step 11

Bake for 50 - 60 minutes, until the strawberries are soft and the crust is golden brown. Allow to chill for 10 - 15 minutes, then serve with vanilla ice cream!