Prepare the Tart Crust:

1. Make the Crust Dough: In a food processor or mixing bowl, combine the flour, powdered sugar, and a pinch of salt. Add the cold butter cubes and pulse or rub it in with your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and pulse again until combined. Gradually add the cold water, one tablespoon at a time, until the dough comes together.
2. Chill the Dough: Turn the dough out onto a lightly floured surface and knead it a few times until smooth. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes to prevent shrinking during baking.

Bake the Tart Crust:

3. Preheat the Oven: Preheat your oven to 375°F (190°C).
4. Roll Out the Dough: Once the dough has chilled, roll it out on a floured surface into a circle about 12 inches in diameter. Transfer it to a 9-inch tart pan with a removable bottom, pressing it gently into the corners and sides.
5. Blind Bake: Line the tart shell with parchment paper or aluminum foil, then fill it with pie weights or dried beans. This helps the crust keep its shape during baking. Bake the crust for 10-12 minutes, or until the edges are lightly golden. Remove the weights and parchment, and bake for another 3-5 minutes until the crust is golden and crisp. Let it cool completely on a wire rack.

Prepare the Tart Filling:

6. Make the Cream Cheese Filling: In a large mixing bowl, beat the cream cheese until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture, adding the powdered sugar, vanilla extract, and lemon juice (if using). Stir gently until everything is fully combined and smooth.
7. Fill the Tart Shell: Once the tart shell is completely cooled, spread the cream cheese filling evenly into the crust, smoothing the top with a spatula.

Assemble the Strawberry Tart:

8. Arrange the Strawberries: Layer the sliced strawberries on top of the cream cheese filling in a circular pattern, starting from the outside and working your way inward. You can overlap the slices slightly for a neat, decorative effect.
9. Add the Glaze: Heat the strawberry jam or apricot glaze in the microwave for 10-15 seconds until melted. Use a pastry brush to gently glaze the strawberries, giving them a shiny finish.

Chill and Serve:

10. Chill the Tart: Refrigerate the tart for at least 1 hour before serving, allowing the flavors to meld and the filling to firm up slightly.
11. Cut and Serve: Once chilled, carefully remove the tart from the pan and place it on a serving platter. Slice it into wedges and serve immediately, or keep chilled until ready to serve.