Reserve 6 to 8 strawberries for the strawberry sauce.

In a saucepan heat the preserves, jelly and strawberries. Mash strawberries as they soften.

Heat on very low until you have a thick sauce consistency.

Cut strawberries in half. Toss with strawberry sauce. Refrigerate.

The sauce will be just enough to glaze each strawberry.

An hour prior to serving, put strawberries in tart crust. Refrigerate.

You can make the tart hours in advance if you prefer. I found that the tart crust remained stable even the next day.