Preheat your oven to 375°F

Combine the flour, powdered sugar, and salt. Whisky to combine and set aside.

In a separate bowl whisk together the egg, cream, vanilla, and zest until thoroughly combined.

Slowly pour the egg mixture into your dry ingredients just until the dough begins to come together. (You may not use all of the wet ingredients.

Form the dough into a 6 inch disk, wrap in plastic, and chill in the fridge for 30 minutes.

Roll out the chilled dough to 1/8 inch thick.

Cut pieces just 1/2 larger than your tart tins. Lay each cut piece into its tart pan. Press the dough into the tin on all sides, including the flutes along the edge. Press of any excess dough and use to patch.

Chill in the freezer for 10 minutes.

Cover each tin with parchment paper or tinfoil, cut to size. Fill with pie weights or dried beans.

Bake for 15 minutes. Remove the beans and foil/paper. Bake another 5 minutes for golden crust.

Remove from the oven and let cool.

Combine cream cheese, sugar, and juice in a bowl.

Whisk until combined, it should be smooth and creamy. (Add a bit more juice if you feel it's still too thick.)

Scoop cream filling into each tart, using a spatula to smooth and spread the filling to all sides and edges of the crust. Fill to the top of each tart.

Arrange your fresh fruit in the center of each tart. This is your chance to get creative!

Place the tarts in the fridge while you make the glaze.

Combine your apple jelly or apricot preserves with water in a sauce pan. Heat until runny and smooth.

While still warm, use a pastry brush to lightly glaze the fruit for an elegant shine.

Place the glazed tarts back into the fridge to chill for at least 20 minutes.