Classic French Strawberry Tart (Tarte aux Fraises)

Steps

1. Whisk together flour, sugar, and salt in a bowl. Add cubed butter and mix with fingers or a food processor until crumbly with pea-sized butter pieces.
2. Add the egg and mix until the dough just comes together; do not overmix. Wrap in plastic and chill at least 30 minutes.
3. Preheat oven to 350°F (180°C).
4. Grease and flour a 9-inch tart pan. Roll dough into a 12-inch circle and transfer to the pan. Trim excess edges and poke the bottom with a fork.
5. Line the crust with foil or parchment, fill with pie weights, and bake 20 minutes. Remove weights and bake 10 more minutes until edges are golden. Cool completely.
6. Warm milk and vanilla in a saucepan over medium heat. Meanwhile, whisk egg, egg yolk, and sugar until light and fluffy. Whisk in flour and cornstarch.
7. Pour hot milk into the egg mixture, whisking to combine. Return to the saucepan and cook, whisking, until it thickens and bubbles.
8. Transfer to a clean bowl, cover with plastic wrap touching the surface, and cool completely.
9. Spread the cooled crème pâtissière over the bottom of the cooled crust.
10. Arrange halved strawberries on top in a circular pattern, cut side down.
11. Warm apricot jam briefly and strain if needed. Brush over the strawberries.
12. Chill the tart at least 1 hour before serving.