Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 0.5 cup cold unsalted butter, cubed
  • 1 large egg yolk
  • 1 tbsp heavy cream
  • 2 cups whole milk
  • 0.5 cup granulated sugar
  • 0.25 cup cornstarch
  • 4 large egg yolks
  • 4 tbsp unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 lb fresh strawberries, hulled and halved
  • 0.25 cup apricot preserves
  • 1 tbsp water

Instructions:

  1. Combine flour, powdered sugar, and salt in a food processor. Pulse in cold butter until the mixture resembles coarse crumbs.
  2. Add the egg yolk and heavy cream; pulse until the dough just begins to clump together.
  3. Press the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  4. Roll the dough into a 9-inch tart pan. Line with parchment and pie weights. Bake at 350°F (175°C) for 15 minutes, remove weights, and bake for another 5-8 minutes until pale gold. Cool completely.
  5. In a saucepan, whisk sugar and cornstarch, then slowly whisk in milk and salt.
  6. Heat over medium, stirring constantly, until the mixture thickens and begins to bubble.
  7. Remove from heat and slowly whisk in egg yolks to temper. Return to heat for 1-2 minutes until velvety and thick.
  8. Stir in butter and vanilla until glossy. Transfer to a bowl, cover with plastic wrap touching the surface, and chill for 2 hours.
  9. Spread the chilled cream evenly into the cooled crust using a spatula.
  10. Arrange strawberry halves in concentric circles, starting from the outside and working inward.
  11. Heat preserves and water in the microwave for 20 seconds and gently brush the glaze over the berries.
  12. Refrigerate for 1 hour before slicing.