For the Crust:
1 3/4 c. all-purpose flour (spooned and leveled, plus more for handling dough)
1/2 c. (1 stick) cold unsalted butter, cut into small pieces
1/3 c. sugar
1/4 tsp. salt
Preheat oven to 350. In a food processor, blend flour, butter, sugar, and slat until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
For the Filling:
1 bar (8 oz.) reduced-fat cream cheese, softened
1/3 c. sugar
1 1/2 to 2 lbs. strawberries, hulled and halved
3/4 c. seedless red currant jelly
1/2 tsp. vanilla
In a medium bowl, mix cream cheese and sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan). Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese. In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.