Place the Short Crust in a 9-inch tart pan. Lightly coat a circle of wax paper with vegetable oil and fit it on top of the shell. Place pastry weights or a layer of beans over the wax paper to keep the shell from bubbling up while it is baking. Place the crust in a preheated 450°F oven until firm and golden (about 15 minutes). Remove the weights and wax paper, and allow the shell to cool completely.

In a small pot, combine the preserves with the liqueur. Place over a very low heat, stirring, until the preserves have melted and are well combined with the liqueur. Remove from the heat and cool slightly before brushing the bottom of the baked shell with some of the mixture. Allow the shell to cool again.

Arrange the strawberries in the shell. Place them in rows, working in circles toward the center. Reheat the preserves and spoon it over the strawberries. Let the tart cool to room temperature before serving.

4. If not eaten immediately after preparing, heat the tart in a 350°F oven until it is barely warm (about 5 minutes) before serving.