Preheat your oven to 375°F (190°C). In a food processor, combine the all-purpose flour, grated frozen unsalted butter, granulated sugar, and salt. Pulse the ingredients together until the mixture resembles coarse crumbs. Gradually, add the ice water one tablespoon at a time while pulsing, until the dough just begins to come together and forms a light yellow clump. Form the dough mixture into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill and rest.

On a lightly floured surface, roll out the chilled dough (from Step 1) to about 1/8 inch thick, making a circle roughly 1 1/2 inches larger than your tart pan. Carefully place the rolled dough into a removable bottom tart pan, pressing it into the bottom and up the sides. Trim any excess dough so it is level with the rim. Prick the bottom of the dough with a fork to prevent bubbling. Bake the tart shell in the preheated oven for 15-20 minutes, until it just begins to turn golden brown. Remove the shell from the oven and allow it to cool completely before filling.

In a medium bowl, combine the room temperature cream cheese, sour cream, sugar, egg yolk, salt, vanilla extract, and grated lemon zest. Mix until the filling is smooth and creamy with no lumps remaining.

Spread the cream cheese filling (from Step 3) into the cooled tart shell (from Step 2), creating an even layer about 1/2 inch thick. Bake the tart in the oven at 375°F (190°C) for another 12-15 minutes, or until the filling is set and the crust is golden brown. Remove from the oven and let the tart cool completely before proceeding.

Wash, hull, and pat dry the strawberries. Place the fresh strawberries on top of the cooled cream cheese layer, starting in the center and working outward in a decorative circular pattern. I like to slice some strawberries in half to make the top look extra pretty, but you can use whole berries as well.

In a small saucepan, heat the red currant jam and water together until the jam melts and the mixture is smooth. Remove from heat and let cool slightly, then gently brush the glaze over the arranged strawberries to give them a glossy finish and to help them stay fresh. Carefully remove the tart from the pan and refrigerate until ready to serve.