Strawberry Tart

Pulse flour, salt and 1 tablespoon sugar in a food processor until thoroughly combined, 2 to 3 pulses. Add butter; pulse until pea-size clumps form, 10 to 12 pulses. Drizzle in ¼ cup ice water and pulse until the crumbs are moistened, about 10 pulses. Turn the dough out onto a lightly floured work surface and shape into a disk. Cover tightly with plastic wrap; refrigerate for at least 30 minutes or up to 2 days.

Unwrap the dough and roll into a 12-inch circle on a lightly floured work surface. Fit the dough into a 9-inch pie pan. Fold edges under; trim slightly, if needed and crimp. Prick bottom and sides of the crust with a fork. Refrigerate for 30 minutes.

Preheat oven to 375°F. Place the chilled crust on a large rimmed baking sheet. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust is set and the edges are lightly browned, about 20 minutes. Carefully remove the weights and parchment paper and continue baking until golden brown, 10 to 15 minutes. Transfer the pie pan to a wire rack; let cool completely, about 30 minutes.

Beat cream cheese, reduced-fat cream cheese, lemon zest, lemon juice and the remaining ½ cup sugar in a medium bowl with an electric mixer on medium speed until smooth, 1 to 2 minutes. Spread the mixture evenly over bottom of the cooled crust.

Starting from the outside edge, arrange strawberry halves, stem-side down, in tight circles on the cream cheese mixture to cover the surface.

Combine jam and the remaining 1 ½ teaspoons water in a small saucepan; cook over medium heat, stirring occasionally, until liquefied, about 3 minutes. Gently brush the glaze over the strawberries in the tart. Let stand at room temperature for 20 minutes, then refrigerate until the filling is set, about 2 hours.