Danish Strawberry Tart

Instructions

1. Prepare the pastry dough
   In a large bowl, whisk together flour, sugar, and salt. Using your fingers or a pastry cutter, work the cold butter into the flour mixture until it resembles coarse crumbs. Add the beaten egg and mix until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Blind bake the tart shell
   Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Transfer to a 9-inch tart pan with removable bottom. Press into the pan, trim excess, and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and paper, then bake for another 10 minutes until golden. Cool completely.
3. Make the vanilla custard
   In a medium saucepan, heat milk and vanilla bean (if using) until just below boiling. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly pour half of the hot milk into the egg mixture, whisking constantly. Pour this mixture back into the remaining milk in the saucepan. Cook over medium heat, stirring constantly, until thickened, about 5-7 minutes. If using vanilla extract instead of bean, add it now. Transfer to a bowl, cover with plastic wrap touching the surface to prevent skin formation, and refrigerate until cool.
4. Prepare the strawberry glaze
   In a small saucepan, heat the strawberry jam with 1 tablespoon of water until melted and smooth. Remove from heat and let cool slightly.
5. Assemble the tart
   Spread the cooled custard evenly into the cooled tart shell. Arrange the sliced strawberries in an overlapping pattern on top of the custard, starting from the outside edge and working toward the center in concentric circles.
6. Finish and serve
   Gently brush the strawberries with the strawberry glaze. Refrigerate the tart for at least 30 minutes before serving to allow it to set. Garnish with fresh mint leaves if desired. Serve chilled for the best flavor and texture.