In a large bowl, whisk together flour, sugar, and salt.
Add melted butter and stir until dough forms.
Press mixture into a 10″ or 11″ tart pan with a removable bottom, pressing until dough is smooth.
Prick the sides and bottom of the tart pan with a fork and bake until golden, 25 to 30 minutes. Let cool completely.
Filling
In a stand mixer bowl, beat heavy cream until stiff peaks form. Set aside.
In the same stand mixer bowl, beat together cream cheese and sugar until smooth.
Add lemon juice and zest, and vanilla. Beat until combined.
Fold in whipped cream, then spoon into cooled crust and smooth top.
Starting on the outside, arrange the sliced strawberries on top of tart in a circle until entire tart is covered. Cut the top of the strawberry as the center of the tart.
In a small microwave-safe bowl, heat together preserves and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hours.