Preheat the oven to 400°F

Cream the butter with an electric mixer. Mix in the sugar, lemon zest, and salt followed by the flour. Beat to combine. The dough will appear dry and crumbly at first but will start to come together in a clump.

Turn the mixture into a 10” tart pan. Using the back of a spoon, press the mixture up the sides first and then smooth it out evenly over the bottom, pressing down slightly. You can use plastic wrap to make it easier to push the dough into the pan. Cover the dough with plastic wrap and use a flat-bottomed measuring cup to press the dough.

Line the crust with parchment paper and fill it with pie weights, or dry beans.

Transfer to the middle rack of the oven and bake for 15 minutes. Remove the parchment and pie weights then bake for another 5 minutes, or until golden brown. If the edges start to brown too much before the bottom of the crust is brown, cover the edges with aluminum foil or a pie shield. Cool for 10 minutes before adding the filling.

In a stand mixer, add the softened cream cheese and sugar and beat together until well incorporated and smooth. Stop the motor and add the ricotta cheese and lemon zest. Beat on medium speed for 1 minute to combine.

In a small bowl dissolve the gelatin in 1/4 cup of cold water. Let it sit for 5 minutes until it absorbs all the water and looks spongy.

Place the lemon juice in the microwave and zap it until it is steaming hot (my microwave took 45 seconds). Stir the lemon juice into the gelatin mixture until it is syrupy and lump-free. Let the lemony gelatin mixture sit until it cools down to room temperature.

Add the cooled gelatin mixture to the cheese mixture and beat together to combine.

Pour the cheese filling into the baked, cooled crust and smooth the top. Transfer the tart to the refrigerator for 8 hours or overnight to firm up.

Arrange the fruit on top of the tart. To get the star-like design with the strawberries, slice the strawberries thinly then lay the slices around the perimeter of the tart. Continue to overlap them in a circular pattern, working toward the center. Pile blueberries in the center if you want a red, white and blue tart.

To make the glaze, place the preserves in a saucepan and heat it over medium heat until it loosens up. Gradually stir in the water or liqueor until it is thin enough to drizzle off a spoon. Use a pastry brush to coat the top of the fruit with the glaze.

Refrigerate until ready to serve. We added small white flowers to the top just before serving.