Step 1Cut the green tops from the strawberries and slice the strawberries in lengthwise quarters (very large berries can be cut into sixths). Place the berries in a work bowl.
Step 2Warm the raspberry preserves, orange juice and orange zest in a small saucepan over low heat until the preserves become liquid and flow easily, about 5 minutes.
Step 3Cool briefly and then press through a fine-mesh strainer over the berries, separating out the raspberry seeds and orange zest. Gently stir the berries to coat them with the glaze.
Step 4Arrange the glazed berries in the baked tart shell. You can do this neatly in overlapping rows or simply by arranging them in a mound. Sprinkle with the toasted sliced almonds. Serve at room temperature.