Preheat the oven to 350°.

For the strawberry jam:

1. Add strawberries, honey, salt, and vanilla to a large pot on medium fire.
2. Mix well and cook down for about 30 minutes while removing the foam on top.
3. With a masher, turn the heat off and start mashing your strawberries.
4. Sterilize and completely dry two mason jars.
5. Fill each jar with jam and tightly close the lid.

For the tart:

1. In a large mixing bowl, add orange juice, GEVOO, orange zest, brandy (optional), and mix well.
2. In a separate bowl, add flour, baking soda, sugar, and salt.
3. Mix dry and wet ingredients separately before marrying.
4. Avoid overworking the dough and let it cool in the fridge for 10-15 minutes.
5. Once cooled, roll out two-thirds of the dough on a lightly floured work surface in a circle to fit the base and sides of a tart pan.
6. Cover the bottom of your tart with as much strawberry jam as you fancy (we like a thin to medium layer).
7. Roll out the remaining dough, cut into strips, and lay them over the top of the jam in a lattice pattern.
8. Bake for 30-35 minutes or until lightly golden.
9. Serve warm or at room temperature.