In a bowl or food processor, combine 1.75 cups all-purpose flour, 0.5 cup confectioners' sugar and 0.125 tsp salt. Add 0.5 cup cold unsalted butter cubes and pulse or cut in with a pastry cutter until mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Add egg yolk and finish

Add 1 egg yolk, 0.5 tsp vanilla extract and 1 tablespoon ice water. Pulse or mix just until the dough comes together. If dough is too dry, add an additional teaspoon of ice water. Do not overwork.

Chill and roll

Turn dough onto plastic wrap, press into a disk, wrap tightly and refrigerate for at least 1 hour (up to 2 days). When chilled, lightly flour a work surface and roll dough to about 1/8-inch thick and large enough to fit a 9-inch tart pan with removable bottom.

Blind bake

Gently press dough into a 9-inch tart pan, trim edges, and chill in the freezer for 10 minutes to relax. Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 8–10 more minutes until golden and set. Let cool completely on a rack.

Pastry cream (Crème pâtissière)

Infuse milk

In a medium saucepan, combine 2 cups whole milk and 1 vanilla bean split lengthwise (scrape seeds into milk and add pod) or 1 tsp vanilla extract. Warm over medium heat until just simmering, then remove from heat. If using vanilla bean, let steep 10 minutes for stronger flavor, then remove pod.

Whisk yolks with sugar and cornstarch

In a bowl, whisk 4 egg yolks with 0.75 cup granulated sugar until pale and slightly thickened. Whisk in 0.25 cup cornstarch until smooth and no lumps remain.

Temper and cook

Slowly pour about 1/3 of the hot milk into the egg mixture while whisking constantly to temper. Pour tempered mixture back into the saucepan with the remaining milk. Return to medium heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil (about 1–2 minutes after boiling). Continue cooking and whisking for 30–60 seconds to fully activate the starch.

Finish pastry cream

Remove from heat and whisk in 2 tablespoons unsalted butter until smooth. Transfer pastry cream to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin, and chill until cold, at least 2 hours.

Strawberries & finishing

Prepare fruit

Wash, hull and dry 1 lb fresh strawberries. Depending on your presentation, halve large berries or slice into rounds. Pat dry so they don’t water down the tart.

Assemble tart

When crust is cool and pastry cream is chilled and firm, spoon the pastry cream into the tart shell and smooth the top with an offset spatula to an even layer about 1/2 inch thick.

Arrange strawberries

Arrange strawberries on top of the pastry cream in concentric circles, overlapping slightly, or in a decorative pattern. Reserve any small berries for the center.

Glaze

Warm 3 tablespoons apricot jam with 1 teaspoon water in a small saucepan over low heat or in the microwave until runny. Strain if desired to remove fruit pieces. Using a pastry brush, gently brush the warmed glaze over the strawberries to give shine and seal them.

Finish and serve

Chill the assembled tart for at least 30 minutes to set the glaze. Dust lightly with 1 teaspoon powdered sugar if desired. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.