Strawberry Tart

Instructions

1. Prepare the pastry dough
   In a food processor, combine flour, powdered sugar, and salt. Add the cold butter cubes and pulse until mixture resembles coarse crumbs. Add the egg yolk and pulse until dough starts to come together. Press dough into a 9-inch tart pan with removable bottom. Refrigerate for 30 minutes.
2. Blind bake the tart shell
   Preheat oven to 375°F (190°C). Prick the bottom of the dough with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for 5-10 minutes more until golden. Cool completely.
3. Make the vanilla custard
   In a medium saucepan, heat milk until just simmering. In a separate bowl, whisk together sugar, egg yolks, and cornstarch. Slowly pour half the hot milk into the egg mixture, whisking constantly. Pour this mixture back into the saucepan with remaining milk. Cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in vanilla extract. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate until cool.
4. Prepare the glaze
   In a small saucepan, heat the apricot jam with water until melted and smooth. Set aside to cool slightly.
5. Assemble the tart
   Spread the cooled custard evenly into the cooled tart shell. Arrange sliced strawberries in concentric circles over the custard, starting from the outside edge and working your way to the center, slightly overlapping the slices.
6. Apply the glaze
   Using a pastry brush, gently brush the apricot glaze over the strawberries. This gives the tart a beautiful shine and helps preserve the freshness of the fruit.
7. Chill and serve
   Refrigerate the tart for at least 1 hour before serving to allow it to set properly. When ready to serve, carefully remove the tart from the pan and place on a serving plate. For best results, serve within 24 hours of assembly.