Adapted from Sarabeth's Bakery
Crust (You will only use half. Freeze the rest for another tart.):
12 tablespoons, butter, cool, not cold, cut into tablespoon pieces
6 tablespoons sugar
1 large egg plus 1 egg yolk, beaten
1/2 teaspoon vanilla
2 1/4 cups flour
Dash of salt
1/2 teaspoon unflavored gelatin powder
1 tablespoon cold water
1 cup homemade or jarred lemon curd (I used an 11 ounce jar of Wilkin and Sons)
3/4 cup heavy cream
1 1/2 pints fresh raspberries, cut into quarters
1/3 cup apricot preserves, nectarine jam or red currant jelly
2 tablespoons water
Make crust by beating butter in a stand mixer with paddle attachment for about a minute. Add sugar and beat till light in color, about 3 minutes. Gradually add in eggs and vanilla. Reduce speed to low and add flour and salt. Mix till dough forms and starts to pull away from the bowl.
Divide the dough in half and flatten each mass into a disk. Wrap both with plastic wrap and freeze one for later use. Refrigerate other for about an hour.
Preheat oven to 350º. Roll disk into a 1/8 inch thickness, on flour dusted surface. Fit into 9 inch tart pan with removable bottom. Press dough against sides of pan, then fold excess over top. Using rolling pin, roll over top of tart pan. Excess dough will break away. Prick bottom of tart dough with fork and freeze for 15 minutes. To bake, put a round of parchment over dough and fill with pie weights (or dried beans). Bake 15 minutes. Remove parchment and weights. Bake another 10 minutes. Cool on rack.
In ramekin, sprinkle gelatin over water. Let absorb for 5 minutes. Bring a 1/2 inch of water to simmer in a saucepan. Place ramekin in water and stir till gelatin is completely melted, about a minute. Remove ramekin and set aside.
Put lemon curd into a large bowl. Stir 1 tablespoon of the cream into gelatin. Whip remaining cream till starts to thicken. Slowly pour in gelatin mixture, then whip to soft peaks. Stir about 1/4 of cream into lemon curd to lighten. Fold remaining cream into curd till well blended.
Spread lemon filling into tart shell. Cover with plastic and refigerate at least one hour.
To make glaze, microwave jelly or jam and water till hot, stir well. If there are solids in the glaze, strain.
To serve, cut arrange strawberries in concentric circles over filling. Brush with warm glaze and serve.