In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the butter, and pulse until very crumbly, about 30 seconds.

Drizzle in the ice water, and pulse a few times until the mixture is crumbly, but sticks together when pressed between your fingers. Turn out the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 1 hour or up to 2 days.

Preheat oven to 400°F.

Roll out the chilled dough onto a lightly floured surface into a 13-inch circle. Transfer the dough to a 10-inch tart pan with a removable bottom. Press the dough into the bottom and sides of the pan, and trim off any excess hanging over the sides. Poke the bottom of the crust all over with a fork. Line the crust with a piece of parchment paper and add enough dried beans or pie weights to fill the tart.

Bake for 20 minutes or until the edges are dry and lightly golden brown. Remove pie weights and continue to bake for an additional 5 to 8 minutes until the bottom appears dry and the crust begins to pull away from the sides of the pan. Let the crust cool completely in the pan before removing.

In a large bowl, beat the whipping cream on medium-high speed until stiff peaks form, about 2 minutes.

In another large bowl, beat the cream cheese on medium-high speed until smooth and fluffy, about 2 minutes. (No need to clean beaters between the cream and cream cheese.) Add the granulated sugar, lemon juice, and vanilla, beating until smooth, about 1 minute. Gently fold in the whipped cream until combined. Spoon the filling into the cooled crust, spreading it into an even layer.

Arrange strawberries on top of filling fanning in concentric circles around the center.

In a small bowl, microwave the jam and water until bubbling, about 30 seconds. Brush jam mixture over the sliced strawberries. Refrigerate for 1 hour or until ready to serve.