Preheat oven to 375F.

Make Master Sweet Pastry.  In a food processor add:

• 1 1/4 cups all-purpose flour
• 2 Tbsp sugar
• pinch salt.  Pulse this a couple times and add:
• 1 stick (1/2 cup) sliced COLD unsalted butter.  Pulse this ~ 50x or until it resembles very coarse sand/salt. Then slowly add:
• 2 Tbsp ICE COLD water (or just enough to hold the pastry together).  This will look a little like Play-Dough.
• Form this into a 2" inch round disc.  Saran Wrap.  Leave it in the refrigerator for at least 1/2 hour or overnight.

Make The Tart Crust

• After 30 minutes have passed: place a little cornmeal on the counter and roll out the dough to fill a 9" tart pan.  
• Place a piece of parchment over the dough once it's in the tart pan and add some pie weights (or dry beans to weigh it down).  
• Bake for ~ 25 minutes or until golden.  Remove the pie weight and brush the tart with mixed egg wash.
• Place tart (no weights) back in oven and bake 15-20 minutes more or until the crust is completely baked and even more golden.  Remove from oven and cool completely before filling.  

Make Strawberry Coulis (Sauce).  In a food processor add:

• 3/4 cup fresh strawberries (~ 4 medium strawberries)
• 2 Tbsp powdered sugar
• 1/4 tsp fresh lemon juice

Make Filling.  In a bowl add:

• Prepared coulis from above.
• zest of 1/2 lemon
• 1/2 tsp vanilla extract
• 4 ounces (1/2 cup) mascarpone cheese (use cream cheese if you can't find this)
• 1/4 cup powdered sugar
• 1 Tbsp heavy cream
• 2 Tbsp ricotta cheese
• 2 cups sliced strawberries (~ 12 medium strawberries)

Make The Egg Wash - mix together:

• 1 egg Yolk (no white)
• splash water
• pinch salt

Make The Glaze To Go Over the Top of The Tart - Combine:

• 2 Tbsp strawberry jelly
• 2 tsp water

Put The Tart Together:

• Add the filling when the crust is cool and layer the sliced strawberry's on the top.  
• Gently brush the WARM (microwave this) strawberry jelly glaze mixture over the top of the strawberry garnish.
• Put it back in the refrigerator and chill before serving.