To prepare the shortcrust pastry: in a bowl, mix the sieved flour with the baking powder, sugar and salt; then add the olive oil, eggs and grated lemon peel. Mix quickly with a fork, then work with your hands until a smooth ball of dough forms. Cover it with a cotton cloth and put it in the fridge to rest for at least an hour. In the meanwhile prepare the filling: wash the strawberries carefully, pat them dry and remove their green caps; cut 80 g of them into small pieces and leave 6 whole, then put them all to one side. Press the ricotta through a sieve into a bowl, add 1 spoonful of icing sugar and mix with an electric whisk; then add the eggs and La Fragolina, and continue mixing. When the mixture becomes smooth and creamy, add the chopped strawberries and 100 g of chopped almonds, and stir everything together thoroughly. Now take the pastry dough out of the fridge and, using a rolling pin, roll it out on a floured work surface; try to shape it into a disk a couple of centimetres larger than the diameter of your tart tin. With the help of the rolling pin, lift the pastry and lay it over the tart tin (previously greased with butter and dusted with flour), then carefully press the pastry onto the bottom and around the side to make it adhere. Pour in the filling and level the surface. Cook in a preheated oven, at 180 °C, for 40-45 minutes. Then take the tart out of the oven, leave it to cool down completely and remove it from the tin. Decorate the surface with the 6 strawberries you set aside, cut into slices and arranged around the outer edge, the remaining icing sugar and chopped almonds.