Strawberry Tart with Fresh Jam

For the crust:

• 1 1/4 cups all-purpose flour

• 1/4 cup powdered sugar

• 1/2 cup unsalted butter, cold and cubed

• 1 egg yolk

• 1–2 tablespoons cold water

For the pastry cream:

• 2 cups whole milk

• 1/2 cup granulated sugar

• 4 large egg yolks

• 1/4 cup cornstarch

• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter

For the jam:

8 ounces crushed strawberries

1/2 cup c

topping:

• 1 lb fresh strawberries, hulled and halved

• 1/4 cup apricot jam (for glaze)

• 1 tablespoon water

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Instructions

1. Prepare the crust: In a bowl, combine flour and powdered sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Mix in egg yolk and cold water until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.

2. Bake the crust: Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface and press into a 9-inch tart pan. Trim edges and prick the base with a fork. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights, then bake another 10 minutes until golden. Let cool.

3. Make the pastry cream: Heat milk until just simmering. Whisk sugar, egg yolks, and cornstarch in a bowl until smooth. Gradually add hot milk to the egg mixture, whisking constantly. Return to saucepan and cook over medium heat, whisking until thickened (3–5 minutes). Remove from heat; stir in vanilla and butter. Cover with plastic wrap pressed onto the surface, chill until cool.

4. Assemble the tart: Spread cooled pastry cream evenly in the tart shell. Arrange strawberry halves cut-side down in a decorative pattern on top.

5. Glaze and chill: Warm apricot jam with water until thin and brush over strawberries for a shiny finish. Chill tart for 1 hour before serving.