Pre heat oven to 375 degrees F
CRUST:
In bowl of food processor add flour, sugar, salt and lemon zest.
Pulse until combined.
Add butter and pulse until mixture turns to course meal texture.
Add in yolks and vanilla, pulse until crumbly mixture is formed.
Reserve 1/2 cup dough mixture for topping.
Pour remaining into tart pan.
Press into tart pan, use bottom or glass to press firmly to form crust on bottom and sides of tart pan.
Line tart shell with foil, add pie weights or beans.
Bake 15 minutes, until edges are golden brown.
Remove pie weights/beans and foil.
Bake 15 minutes or until whole tart shell is golden brown.
Remove from oven, cool completely.
Keep oven on.
FILLING:
Mix strawberry jam and lemon zest together.
Spread evenly into tart shell.
Sprinkle with remaining half cup of dough crumbles.
Bake 25-30 min or until filling begins to bubble and crumbles are golden brown.
Cool before serving.
