In a medium mixing bowl stir together the flour and salt. Using a pastry blender cut in shortening until mixture resembles fine crumbs. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the remaining water at a time, until all dough is moistened. Form dough into a ball.
On a lightly floured surface flatten the ball of dough with hands. Roll dough from center to the edges forming a circle about 13 inches in diameter. Ease pastry into an 11-inch tart pan with removable bottom, being careful not to stretch the pastry. Trim even with edge of pan. Prick pastry generously with the tines of a fork. Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Cool on a wire rack.
For filling, in a medium mixing bowl combine reduced-fat cream cheese, 1/4 cup sugar, 1 teaspoon orange peel, and 1 tablespoon orange juice. Beat with an electric mixer on high speed until light and fluffy. Spread cheese filling in baked tart shell.
For glaze, in a small saucepan combine 2/3 cup orange juice, 1 tablespoon sugar, and cornstarch. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from the heat. Cool thoroughly.
Arrange orange sections and strawberry halves atop cheese filling. Spoon orange glaze over all. Sprinkle with thin strips of orange peel and lime peel, if desired. Cover and chill 6 hours or until serving time. Makes 10 servings.