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To make the tart dough: In a medium-sized bowl, combine the sugar and zests.
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Add the flour and salt, and whisk until well-combined.
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Cut the butter into small chunks, and cut these into the dry ingredients. Mix until the dough has a texture similar to rolled oats. This is not a pie dough, so avoid large pieces of butter.
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Add the egg and egg yolks, mix for another 2 minutes, then add the water, and mix 2 minutes more.
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Take the dough out of the bowl, and squeeze and knead it by hand until it comes together. If necessary, sprinkle it with more water or flour to get a smooth consistency.
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Divide the dough into three pieces, forming each into a 4" disk.
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Wrap the disks, and refrigerate them for at least an hour before rolling.
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Preheat the oven to 375°F.
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Take one piece of dough out of the fridge, allow it to soften for about 5 to 10 minutes, until it's pliable, and roll it out to fit a 9" round or 11" x 7" tart tin, preferably one with a removable bottom. If you don't have a tart tin, use a 9" pie pan.
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Prick the dough all over with a fork and fill it with a pie chain, or line it with parchment paper and fill it about half full with dried rice or beans.
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Bake the tart shell for 20 minutes, until the dough is set through and a light golden brown.
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To make the cream filling and the strawberry topping: In a medium-sized bowl, whip the cream cheese with the 1/4 cup sugar, orange juice, and zest until the mixture is light and there are no more lumps.
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In a separate bowl, whip the heavy cream until the whisk or beater leaves tracks, then add the vanilla sugar or vanilla, and whip until the cream holds a peak.
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Fold the whipped cream and cream cheese mixtures together, and spread this filling into the baked tart shell.
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Sprinkle the brown sugar evenly over the top (it may help to press it through a sifter to make a light, even coating).
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Wash, dry, and trim the berries. If you're using strawberries, cut them in half. If you're using smaller berries, crush them lightly.
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Arrange the berries over the filling, covering the entire surface or in a spray down the middle.
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Heat the apricot jam gently with 2 tablespoons of water, and paint the tops of the berries to make them shine.
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Refrigerate the tart for about 1 hour before serving to firm up the filling. It's best eaten on the same day.