To prevent the delicate crust from breaking, leave it in the pan while assembling and chilling tart. Unmold tart just before serving.
For the Crust
- 1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1/3 cup sugar
- 1/4 teaspoon salt
For the Filling
- 1 bar (8 ounces) reduced-fat cream cheese, softened
- 1/4 cup sugar
- 1 1/2 to 2 pounds strawberries, hulled and halved
- 1/4 cup seedless red currant jelly
Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
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.
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 the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.