Pre-heat oven to 350 degrees.
Lightly coat a 10 inch tart pan with butter and set aside.
In a large mixing bowl, whisk together flour, sugar and sea salt. Using a pastry cutter, two knives or your hands, cut butter into flour mixture until a rough meal forms, like damp sand.
In a small bowl, whisk together the eggs. Form a well in the center of the flour mixture and pour in the eggs. Using your hands, slowly add flour from the sides into the egg mixture until all is incorporated and a shaggy dough forms. Shape into a ball.
Roll out the dough into a large circle about 1/4-inch thick. Place the dough in the tart pan and lightly press into the mold.
Cut lattice or decorative shapes from the excess dough trimmings, set aside and chill for 30 minutes.
Pour preserves into the tart shell and decorate top with desired trimmings.
Bake for 30 minutes, until crust is golden brown and preserves are bubbling.
Let chill completely for preserves to set. Garnish with fresh strawberries.
