Fresh Strawberry Tart

Instructions

1. Prepare the tart dough
   In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water, pulsing until dough begins to come together. Add more water if needed. Form dough into a disk, wrap in plastic, and refrigerate for 1 hour.
2. Blind bake the crust
   Preheat oven to 375°F (190°C). Roll out dough on a floured surface and transfer to a 9-inch tart pan. Trim edges, prick bottom with a fork, and line with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes. Remove weights and parchment, 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 simmering. In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly pour hot milk into egg mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in butter and vanilla extract (if using instead of bean). Strain through a fine-mesh sieve and let cool slightly.
4. Assemble the tart
   Pour the slightly cooled custard into the cooled tart shell, spreading evenly. Refrigerate until set, about 2 hours. Once set, arrange sliced strawberries decoratively on top of the custard, starting from the outside and working your way in.
5. Prepare the glaze
   In a small saucepan, heat apricot jam with water until melted and smooth. Strain if necessary to remove any fruit chunks. Let cool slightly until just warm but still fluid.
6. Finish the tart
   Using a pastry brush, gently brush the warm apricot glaze over the strawberries to give them a shiny finish and help preserve their freshness. Refrigerate the tart for at least 30 minutes before serving to allow the glaze to set.