Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Roll out pastry dough to a round disk, about 1/8-inch thick and 12 inches in diameter. Transfer to the prepared baking sheet.

Brush outside 2 inches around the edges of the circle lightly with water. Roll and crimp edges as needed for an even circumference.

Dock the dough’s bottom surface with a fork to prevent bubbling during baking.

Bake in the preheated oven until golden brown, about 20-25 minutes. Let cool for 10 minutes, but do not turn off the oven.

In a mixing bowl, combine cream cheese, crème fraîche, sugar, egg yolk, salt, vanilla, and lemon zest. Mix thoroughly.

Pour a thin layer of the cheese mixture evenly into the pastry shell and bake again until the cheese layer sets and the crust browns, about 20 minutes.

Let tart cool completely to room temperature before adding the strawberries.

Arrange the halved strawberries cut-side down and pointy-side out, starting from the edge towards the center.

In a saucepan, heat apricot jam with water until thin enough to brush. Let cool slightly, then brush generously over the strawberries and crust.