Prepare tart crust prior to cooking and place in refrigerator. Remove 15 minutes prior to rolling.

Preheat over to 375.

To prepare berry glaze:

Stir together strawberry jam, brandy, and lemon zest in small saucepan. Warm over medium-low heat, stirring for 2-3 minutes. Set aside.

Mix together strawberries, rhubarb, sugar, cornstarch, and orange zest. Scrape fruit mixture into tart schell - brush berry glaze over top.

Bake 40-45 minutes until crust is browned and filling is bubbly around edges.