Combine flour, almonds, gum, sugar, salt together then rub in the butter until it forms fine breadcrumbs. Add the milk to pull it together.
Grease the tin well and press in the dough, reserving a quarter of it.
Preheat the oven to 180C
Chill the dough then add the sliced strawberries in overlapping layers.
Use the rest of the dough to make long strips and place on top of the tart in criss-cross lattice style.
Dot the lattice triangles with almonds.
Brush whole milk onto the pastry.
Sprinkle with brown sugar.
Bake for 30-40 minutes.