For the Crust:
Make the crust by beating the butter in a stand mixer with the paddle attachment for about a minute. Add sugar and beat till light in color, about 3 minutes. Gradually add in eggs and vanilla. Reduce speed to low and add flour and salt. Mix till dough forms and starts to pull away from the bowl.
Divide the dough in half and flatten each mass into a disk. Wrap both with plastic wrap and freeze one for later use. Refrigerate the other for about an hour.
Preheat your oven to 350, then oil the disk into a ⅛ inch thickness, on a flour-dusted surface, and fit into a 9" tart pan with a removable bottom.
Press dough against the sides of the pan, then fold the excess over the top, and using a rolling pin, roll over the top of the tart pan.
Prick the bottom of the tart dough with a fork and freeze the dough for 15 minutes.
To bake, put a round of parchment over the dough and fill it with pie weights (or dried beans), then bake for 15 minutes.
Remove parchment and weights, then bake for another 10 minutes, and then cool on a rack.
For the Filling:
In a ramekin, sprinkle gelatin over the cold water, and let it absorb for 5 minutes., then bring a ½ inch of water to simmer in a saucepan.
Place the ramekin in water and stir until the gelatin is completely melted for about a minute, then remove the ramekin and set it aside.
Put lemon curd into a large bowl, and stir 1 tablespoon of the cream into the gelatin.
Whip the remaining cream till starts to thicken, then slowly pour in the gelatin mixture, then whip to soft peaks.
Stir about ¼ of the cream into lemon curd to lighten, then fold the remaining cream into curd till well blended.
Spread lemon filling into the tart shell, then cover with plastic and refrigerate for at least one hour.
For the Glaze:
To make the glaze, microwave jelly or jam and water till hot, stir well. If there are solids in the glaze, strain.
To serve, top with berries over the filling and brush with warm glaze then slice. Enjoy!