Free-form fresh strawberry tart

Roll half the butter crust dough on a well-floured surface to about an eighth of an inch thick, roughly a 12-inch circle.

Transfer with the rolling pin to a parchment-lined sheet pan; brush the outer couple of inches very lightly with water.

Roll the edge up all around to round the shape, move dough from thick spots to thin ones, then roll the edge over once more.

With floured fingertips, crimp the edge by pressing one finger between two fingers of the other hand held about an inch apart.

Dock the base with a fork so it does not bubble up.

Bake in the centre of a 375F oven about 20 to 25 minutes until golden brown; cool about 10 minutes.

Whisk the room-temperature cream cheese (or fromage blanc), creme fraiche or sour cream, egg yolk, sugar, a pinch of salt, vanilla and lemon zest.

Spread the thin layer of cheese mixture in the pre-baked crust. (For a thicker layer, double it and use a deeper pie dish.)

Bake again at 375F about 20 minutes until the filling is set and the crust browned.

Slide off the pan to cool faster and cool completely.

Arrange halved strawberries point out, smaller ones on the outside, leaning rows inward to the centre; fill gaps with quartered berries.

Brush generously with apricot glaze (warmed apricot jam with a splash of water) over every strawberry and the crust.