Make the crust:

• In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
• Add the egg yolk and pulse again. Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together.
• Turn the dough out onto a lightly floured surface, form it into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C).

Roll out the dough:

• On a lightly floured surface, roll the dough into a circle that fits your tart pan. Press the dough into the bottom and up the sides of the pan.
• Trim off any excess dough and line the crust with parchment paper. Fill with pie weights or dried beans.
• Bake for 15 minutes, then remove the parchment paper and weights. Bake for an additional 10-12 minutes, or until the crust is golden brown. Let the crust cool completely.

Make the custard filling:

• In a saucepan, combine the cream, milk, and sugar. Heat over medium heat until the mixture is warm but not boiling.
• In a separate bowl, whisk the egg yolks and cornstarch together. Slowly add the warm cream mixture to the egg yolks, whisking constantly to prevent curdling.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat and stir in the vanilla extract and butter. Let the custard cool completely.

Assemble the tart:

• Once the crust and custard have cooled, spread the custard evenly in the tart shell.
• Arrange the sliced strawberries on top in a decorative pattern.

Glaze the tart:

• In a small saucepan, melt the apricot jam over low heat. Once melted, brush it over the strawberries to give them a shiny finish.

Refrigerate the tart for at least 1 hour before serving to let the flavors set.

Slice and enjoy your delicious Strawberry Tart!