Get out a 9" tart pan with a removable bottom. 

Beat the butter and sugar at medium speed using an electric hand mixer or stand mixer. Once smooth and well combined, add the egg yolk and beat for about a minute or until very well combined.

Add the salt, lemon zest and flour and beat on low just until the flour is well incorporated. It'll resemble coarse crumbs and should stick together when you pinch it with your fingers.

Pat the dough up the sides and over the bottom of the ungreased tart pan. Cover with plastic wrap and freeze for at least one hour.

Preheat the oven to 375 °F. Remove the piece of plastic wrap and using a fork, pole holes about every 1" over the bottom of the crust.

Bake the crust for 7 minutes and then check to make sure that the dough hasn't puffed up. If it has, use the back of a metal spatula to flatten the crust.

Bake an additional 10-15 minutes or until the tart is golden brown.

Let cool completely, about 30-45 minutes, and then prepare the filling.

Beat the cream cheese and sugar at medium speed using an electric hand mixer or stand mixer. Once smooth and well combined, beat in the vanilla and salt. Spread over the cooled crust.

Rinse, hull, and pat the strawberries dry with a paper towel. Place the strawberries on top of the filling and then use a pastry brush to brush the warmed strawberry jam over the strawberries.

Cover and chill until ready to serve. Best served the day it is made.