Make crust dough: Preheat oven to 350°F. In a food processor, blend flour, butter, ⅓ cup sugar, and salt until moist crumbs form (this may take up to 1 minute).

Transfer dough to tart pan: Transfer dough to a 9-inch round tart pan with a removable bottom.

Press dough into pan and freeze: With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.

Bake crust, then let cool: Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.

Make cream cheese filling: In a medium bowl, mix cream cheese and remaining ¼ cup sugar until smooth.

Spread filling in tart pan: Pour the cream cheese mixture into the tart pan. Spread evenly across the bottom of the baked crust (still in pan).

Layer strawberries on top: Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.

Heat jelly and brush on tart: In a small saucepan, heat jelly on medium-low until liquefied.

Chill and serve: Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours or overnight); remove from pan just before slicing and serving.