Assemble the tart
1. Spread the ricotta cream into the bottom of the cooled tart shell.
2. Rinse, dry, and hull the strawberries, slicing if desired. Arrange the strawberries on top of the cream, covering the entire surface.
3. In a saucepan over medium heat, combine the apricot jam, water and lemon juice. Bring this mixture to a boil and strain through a fine-mesh strainer to get rid of any solids.
4. With a pastry brush, spread a thin layer of the hot glaze on top of the strawberries to give them shine and keep them from drying out. If the glaze is too thick or gets too cool to brush on evenly, simply put it back over the heat and add 1 teaspoon more water, if necessary. The fully assembled tart will keep for 1-2 hours at room temperature, or up to two days in the refrigerator.
* If you do not have pie weights, you can line the pan with parchment paper or a large coffee filter and fill with dried beans or raw rice. Make sure to cut the paper larger than your tart pan for easy removal later on.
