Prepare tart crust prior to cooking and place in refrigerator. Remove 15 minutes prior to rolling.
Preheat oven to 375º.
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.
To prepare pie filling:
Mix together strawberries, rhubarb, sugar, cornstarch, and orange zest. Scrape fruit mixture into tart shell. Brush berry glaze over top.
Bake 40-45 minutes until crust is browned and filling is bubbly around edges.