Preheat your oven to 200°c/180°c fan-forced. Line a baking tray with baking paper. Cut the pastry into a large circle and press into a 10" or 11" tart pan with a removable bottom, pressing until dough is smooth. Prick all over with a fork and bake until golden, 25 to 30 minutes. Let cool completely.
Lay another sheet of baking paper on top of the pastry then cover with another baking tray to weigh down. Bake for 15 minutes. Once golden, set aside on a wire rack to cool completely.
Meanwhile, make filling: In a large bowl using a hand mixer, beat heavy cream until stiff peaks form, 7 minutes. In another large 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 strawberries on top of tart in a circle until entire tart is covered.
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. Serves 10