Tarte aux fraises

Method

Make pâte brisée by rubbing cold butter into flour and salt until breadcrumb texture, then add caster sugar. Mix egg yolk with water and incorporate until dough just comes together; rest wrapped for 30 minutes at 4°C. Roll to 3mm thickness, line a 28cm fluted tart tin, dock the base, and chill 20 minutes. Blind bake at 190°C fan for 15 minutes with baking beans, then remove beans and bake a further 10 minutes until pale golden; cool completely. For crème pâtissière, heat milk until steaming. Whisk egg yolks with caster sugar until pale, then sift in flour and cornflour and whisk smooth. Temper the yolks by slowly whisking in hot milk, then pour back into pan and whisk constantly over medium heat for 4-5 minutes until it thickens and just reaches a boil. Remove from heat, whisk in butter and vanilla, then press cling film onto surface and chill 45 minutes. Spread cooled crème pâtissière into pastry case in an even layer. Arrange fresh hulled strawberries pointed-end-up in neat concentric circles. Warm apricot jam with water, sieve to remove fruit pieces, then brush gently over strawberries using a soft pastry brush to glaze. Chill for 20 minutes before serving.