Ingredients

• 2 cups All-purpose flour
• 1 cup Unsalted butter (cold, cubed)
• 0.5 cup Powdered sugar
• 1 Egg yolk
• 0.25 teaspoon Salt
• 2 cups Whole milk
• 0.75 cup Granulated sugar
• 4 Egg yolks
• 0.33 cup Cornstarch
• 1 teaspoon Vanilla extract
• 2 pounds Fresh strawberries
• 2 tablespoons Apricot jam (optional, for glaze)

Instructions

1. 1

   **For the Pâte Sablée (Sweet Pastry Dough):** In a large bowl, combine flour, powdered sugar, and salt. Cut in the cold, cubed butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Add the egg yolk and mix until just combined, forming a cohesive dough. Do not overmix. Wrap the dough in plastic and chill for at least 30 minutes.

2. 2

   Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to a 1/8-inch thickness. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press it gently into the bottom and up the sides. Trim any excess dough. Prick the bottom with a fork.

3. 3

   Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment and weights, then bake for another 5-10 minutes, or until golden brown. Let cool completely on a wire rack.

4. 4

   **For the Crème Pâtissière (Pastry Cream):** In a medium saucepan, heat milk over medium heat until simmering. In a separate bowl, whisk together granulated sugar, egg yolks, and cornstarch until smooth. Gradually pour about half of the hot milk into the egg mixture, whisking constantly to temper the yolks.

5. 5

   Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the cream thickens significantly and boils for 1 minute. Remove from heat and stir in the vanilla extract.

6. 6

   Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 1-2 hours, or until thoroughly cold and set.

7. 7

   **Assembly:** Once the tart shell and pastry cream are completely cool, spread the chilled crème pâtissière evenly into the baked tart shell. Wash, hull, and slice the fresh strawberries. Arrange the strawberry slices decoratively over the pastry cream.

8. 8

   **Optional Glaze:** In a small saucepan, warm the apricot jam with 1 teaspoon of water over low heat until melted and smooth. Strain if desired. Gently brush the warm apricot glaze over the strawberries for a beautiful shine and to help preserve their freshness.

9. 9

   Chill the tart for at least 30 minutes before serving. Serve cold.