Make the Tart Crust:

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a tart pan (preferably a 9-inch tart pan with a removable bottom).

• Prepare the Dough: In a food processor, combine the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of cold water, and pulse until the dough starts to come together. If the dough is too dry, add the remaining tablespoon of cold water.

• Chill the Dough: Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

• Roll and Line the Pan: Once chilled, roll out the dough on a floured surface to fit the tart pan. Press the dough gently into the pan, trimming any excess dough from the edges.

• Blind Bake the Crust: Place a piece of parchment paper or foil over the dough, and fill it with pie weights or dried beans. Bake for 15-20 minutes, then remove the parchment and weights and bake for an additional 5-7 minutes until the crust is golden brown. Let the crust cool completely.

Make the Pastry Cream:

• Heat the Milk: In a medium saucepan, heat the milk over medium heat until it’s hot but not boiling. Stir occasionally to prevent it from burning.

• Whisk the Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.

• Temper the Egg Mixture: Slowly pour the hot milk into the egg mixture while whisking constantly. This will temper the eggs, preventing them from curdling.

• Cook the Cream: Pour the egg and milk mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 2-3 minutes). Once thickened, remove from heat and whisk in the vanilla extract and butter.

• Cool the Pastry Cream: Transfer the pastry cream to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Let the pastry cream cool to room temperature, then refrigerate for at least 1 hour before using.

Assemble the Tart:

• Fill the Tart Crust: Once the pastry cream is chilled, spread it evenly into the cooled tart crust.

• Top with Strawberries: Arrange the sliced strawberries on top of the pastry cream in a circular pattern or any design you prefer.

• Optional Glaze: If you want a glossy finish, warm the apricot jam (or strawberry glaze) in a small saucepan or microwave and brush it over the strawberries for a shiny, sweet coating.

Serve:

• Chill and Serve: Refrigerate the tart for at least 30 minutes to set the cream before serving. Slice and enjoy!