To make the tart shell, mist a 9-inch tart pan with removable bottom with cooking spray. In a food processor, combine both flours, the sugar and salt. Process until combined, about 5 seconds. Scatter the butter over the dry ingredients and pulse until the mixture resembles coarse sand, 10 to 12 pulses. Add the egg yolk, vanilla and almond extract (if using), then process in 5- to 10-second bursts until evenly moistened and forms large clumps, 8 to 10 bursts; it will not form a single mass but a small nugget pinched between the fingers should hold together.

Scatter a third of the dough mixture around the perimeter of the prepared tart pan, crumbling it as you go. Using your fingers, press the dough into the sides of the pan, forming sidewalls about ¼ inch thick that are level with the rim of the pan. Pile the remaining dough mixture into the center, then press into an even layer across the bottom, connecting it to the sidewalls. Using a flat-bottomed object such as a dry-ingredient measuring cup, press and smooth the dough. Prick the bottom and sides about every inch or so with a fork. Set the dough-lined pan on a baking sheet and freeze, uncovered, until cold and firm, at least 15 minutes or up to 1 hour. Meanwhile, heat the oven to 325°F with a rack in the middle position.

When you are ready to bake, cut a large square (at least 12 inches) of kitchen parchment. Crumple the parchment, then flatten and smooth it out. Remove the baking sheet from the freezer. Mist one side of the parchment with cooking spray, then press it oiled side down into the dough-lined pan, smoothing it against the bottom and sides. Pour in 2 cups pie weights and distribute them evenly. Fold the excess parchment over the edge of the pan.

Place the baking sheet in the oven and bake for 35 minutes. In a small bowl, whisk the egg white until frothy. Remove the tart shell from the oven and carefully lift out the parchment with weights, then brush the entire surface with beaten egg white; return to the oven. Bake until golden brown, 12 to 15 minutes. Cool completely on the baking sheet on a wire rack.

To make the filling, measure 2 tablespoons water into a small bowl, then sprinkle the gelatin evenly over the surface; set aside. Place the yogurt in a medium bowl or 1-quart liquid measuring cup, then set a fine-mesh strainer across the top. In a small saucepan, combine the milk, zest strips, honey and salt. Cook over medium, stirring, until the mixture begins to simmer at the edges. Remove from the heat, add the gelatin mixture and stir until dissolved. Cover and let stand for 5 minutes.

Strain the milk mixture into the yogurt; discard the solids in the strainer. Whisk the milk-yogurt mixture until well combined, then pour into the tart shell. Refrigerate, uncovered, until chilled and set, at least 2 hours. If storing for longer, after 2 hours, cover with plastic wrap and refrigerate up to 24 hours.

About 45 minutes before serving, remove the tart from the refrigerator. In a small bowl, whisk together the Bonne Maman Strawberry Fruit Spread and the grated lemon zest. Drop spoonfuls of the mixture across the surface of the tart, then, using a small offset spatula, spread it into an even layer all the way to the crust. Refrigerate, uncovered, to allow the surface to set, about 30 minutes.

To serve, remove the outer ring from the tart pan. Garnish the whole tart or individual slices, as desired, with sliced strawberries.