Step 1
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Step 2
Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet.
Step 3
Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of the dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
Step 4
Use a fork to \dock\ the bottom surface covering it with tiny holes to prevent the dough from bubbling up as it bakes.
Step 5
Bake in preheated oven until golden brown 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
Step 6
Place cream cheese creme fraiche egg yolk sugar salt vanilla and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
Step 7
Transfer filled tart to oven. Bake until cheese layer is set and crust is browned about 20 minutes. Let tart cool completely to room temperature before adding berries.
Step 8
Arrange berries cut side down pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer.
Step 9
Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.