Whisk 1 large egg yolk, ½ tsp. vanilla extract, and 1 Tbsp. cold water in a small bowl. Pulse ½ cup (50 g) almond flour or meal, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, 1 cup (125 g) all-purpose flour, and ¼ cup (50 g) sugar in a food processor to combine. Add ½ cup (1 stick) chilled unsalted butter, cut into ½” pieces; pulse until mixture is the consistency of coarse meal. Add egg mixture and pulse until dough forms into a ball around the blade.
Transfer a little less than half of the dough to tart pan.
Using your hands, press dough into an even layer across bottom of pan. (If dough is too
sticky to handle, chill in pan 20 minutes before pressing.) Break up remaining dough
into a few clumps and roughly press them along sides of pan (it doesn’t need to be
perfect). Place pan on a parchment-lined baking sheet and chill 30 minutes.
Using a floured flat-bottomed measuring cup or glass, work
dough into sides of pan to make an even layer (it’s okay if some dough peeks out above
the rim) and freeze until dough is solid, 15–20 minutes.
Place a rack in middle of oven; preheat to 375°. If you
prefer a clean look, gently trim any excess dough around top of pan with a paring knife.
Prick bottom of crust in a few places with a fork. Bake until golden brown all over,
20–25 minutes. Transfer pan to a wire rack. Let crust cool.
Mix ½ cup fresh orange juice (from about 2 medium oranges), 1 tsp. fresh lemon juice, and ½ cup water in a measuring glass or small bowl. Whisk 1 Tbsp. cornstarch and 2 Tbsp. sugar in a small saucepan to combine. Gradually add orange juice mixture, whisking constantly to prevent lumps. Bring to a boil over medium heat, whisking occasionally, then cook until glaze is thick and glossy, about 1 minute. Let cool.
Combine 1½ lb. fresh strawberries, hulled, halved, and glaze in a large bowl and gently toss berries to coat. Pile into crust and chill until filling is set, about 4 hours.
Whisk ½ cup heavy cream and remaining 2 Tbsp. sugar in a small bowl until soft peaks form. Whisk in ¼ cup sour cream and remaining ½ tsp. vanilla extract. Serve tart with whipped cream mixture alongside for topping slices.