Preheat your oven to 350°F (175°C).

Place the pre-made tart shell on a baking sheet. This will make it easier to handle once it’s filled.

In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs, one at a time, mixing well after each addition.

Stir in the vanilla extract and almond extract until fully combined.

Gently fold in the almond flour, all-purpose flour, and salt until just combined. Be careful not to overmix.

Spread the frangipane mixture evenly into the bottom of the tart shell.

Arrange the sliced strawberries on top of the frangipane mixture, pressing them in slightly.

Bake in the preheated oven for 30-35 minutes, or until the frangipane is set and lightly golden.

Remove from the oven and allow to cool completely on a wire rack.

Once cooled, dust the top with powdered sugar if desired.

Slice and serve at room temperature or slightly chilled.