For the Tart Shell:

• 1 ½ cups all-purpose flour

• ½ cup unsalted butter (cold and cubed)

• ¼ cup granulated sugar

• 1 large egg yolk

• 2-3 tbsp ice water

For the Pastry Cream:

• 2 cups whole milk

• ½ cup granulated sugar

• 4 large egg yolks

• ¼ cup cornstarch

• 1 tsp vanilla extract

For the Topping:

• 1 lb fresh strawberries (hulled and halved)

• 2 tbsp apricot jam (for glazing)

• 1 tbsp water

 Directions——————

1. Prepare the Tart Shell:

• In a food processor, combine the flour, sugar, and cold butter. Pulse until the mixture resembles coarse crumbs.

• Add the egg yolk and 2 tbsp of ice water. Pulse until the dough comes together. If needed, add an additional tbsp of water.

• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

• Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and press it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork.

• Line the shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10-12 minutes until golden. Let it cool completely.

2. Make the Pastry Cream:

• In a saucepan, heat the milk over medium heat until it just begins to simmer.

• In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.

• Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened.

• Remove from heat, stir in the vanilla extract, and transfer the cream to a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.

3. Assemble the Tart:

• Spread the chilled pastry cream evenly into the cooled tart shell.

• Arrange the strawberry halves in a circular pattern over the cream, starting from the outer edge and working inward.

• In a small saucepan, heat the apricot jam with 1 tbsp of water until melted. Brush this glaze over the strawberries for a shiny finish.

4. Serve:

• Chill the tart for at least 30 minutes before serving. Slice and enjoy!