Strawberry Cream Cheese Tart

Tart Crust:

1. Preheat the oven to 375 degrees. Add butter, flour, and buttermilk into a food processor. Pulse until the dough forms a ball.
2. Roll into a circle larger than the 9-inch tart pan. Press the tart pie dough into the tart pan, pressing up to the sides of the pan. Prick the bottom and sides with a fork which helps to keep it from puffing up while it bakes.
3. Line the tart dough with parchment paper. Then place a generous amount of pie weights, uncooked dried beans, or uncooked rice on top of the parchment paper, pressing down on the sides of the tart. The pie weights will keep the dough from bubbling, puffing up, and from slipping down the sides of the pan.
4. Bake in a preheated oven for 15 minutes. Carefully, remove the parchment paper from the tart crust and let it bake for about 5 minutes longer. It needs to be a light golden color to ensure it is fully baked. Remove it from the oven and let cool. 

Cream Filling:

1. In a cold mixing bowl, whip together cream cheese or mascarpone cheese, sugar, and heavy cream for about 4-5 minutes or until the heavy cream is whipped and fluffy. Fold in vanilla or almond extract. Let chill.

Strawberries:

1. Heat jam in a microwave-safe bowl for about 20 seconds in the microwave. Toss the strawberries into the jam to give it a glossy shine. You can also use a simple syrup (heated sugar and water mixture) instead of jam.
2. Spread cream filling in the cooled tart crust. Top with glazed strawberries. Refrigerate and chill for at least 1 hour.