COOKIE CRUST:

1/2 c. (1 stick) butter, softened
1/2 c. granulated sugar
1/8 tsp. salt
1 egg yolk
1 tbsp. half and half
1 tsp. vanilla extract
1/2 tsp. lemon zest
1 1/2 c. all-purpose flour

Cream together butter, sugar and salt. Beat in yolk, vanilla, lemon zest and half and half. Blend in flour.

Line a cookie sheet with parchment paper. Pat dough on paper into a 10-inch diameter circle. Pinch dough along edges to make a slightly raised rim. With fork prick dough every 1/2-inch.

Bake at 375°F. for 10 minutes. Dough will be slightly soft but will firm up as it cools.

CREAM FILLING:

1 (8 oz.) pkg. cream cheese, softened
1/3 c. granulated sugar
1/2 tsp. vanilla extract
1/2 tsp. lemon juice
1/4 tsp. lemon zest
1 basket fresh strawberries

Beat together cream cheese and sugar until well combined. Beat in vanilla, lemon juice and lemon zest. Spread mixture on cooled cookie crust. Arrange fruit over filling. Glaze tart.

GLAZE:

1/4 c. currant jelly
1 tbsp. water

In small pot, whisk currant jelly and water over medium heat until melted. Boil 30 seconds. Brush mixture over fruit. Chill tart before serving.

Serves 8.