Make the Tart Crust:

1. Prepare the dough: In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add egg yolk and vanilla extract, pulse until dough just starts to come together. If too dry, add cold water one tablespoon at a time. Alternatively, cut butter into dry ingredients by hand using a pastry cutter or fork.
2. Chill the dough: Turn dough out onto a work surface and gently knead 2-3 times to bring it together. Shape into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
3. Roll out the dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Carefully transfer to a 9 or 10-inch tart pan with removable bottom, gently pressing into edges. Trim excess dough hanging over the edges. Prick the bottom all over with a fork.
4. Chill again: Place tart shell in freezer for 15 minutes (this prevents shrinking).
5. Blind bake: Preheat oven to 375°F (190°C). Line chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove parchment and weights, then bake for another 10-12 minutes until golden brown. Cool completely on a wire rack.

Make the Pastry Cream:

6. Heat the milk: In a medium saucepan, heat milk and 1/4 cup sugar over medium heat until steaming and just beginning to simmer. Remove from heat.
7. Whisk the egg mixture: In a separate bowl, whisk together egg yolks, remaining 1/4 cup sugar, and cornstarch until smooth and pale yellow, about 2 minutes.
8. Temper the eggs: Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly. Then pour the egg mixture back into the saucepan with the remaining milk, whisking constantly.
9. Cook the cream: Return saucepan to medium heat and cook, whisking constantly, until mixture thickens and comes to a boil. Let it boil for 1 minute while whisking (this ensures the cornstarch is fully cooked).
10. Finish the cream: Remove from heat and whisk in butter, vanilla, and salt until smooth. Strain through a fine-mesh strainer into a clean bowl to remove any lumps.
11. Chill the cream: Press plastic wrap directly onto the surface of the pastry cream (this prevents a skin from forming). Refrigerate until completely cold, at least 2 hours or up to 2 days.

Assemble the Tart:

12. Fill the crust: Whisk chilled pastry cream until smooth. Spread evenly into the cooled tart shell, smoothing the top with an offset spatula or the back of a spoon.
13. Arrange strawberries: Pat strawberries dry with paper towels. Arrange strawberry halves or slices in concentric circles or your desired pattern on top of the pastry cream, starting from the outer edge and working inward.
14. Make the glaze: In a small saucepan, heat apricot jam, water, and lemon juice over low heat until melted and smooth. Strain through a fine-mesh strainer to remove any fruit pieces.
15. Glaze the tart: Using a pastry brush, gently brush the warm glaze over the strawberries. This adds shine and helps preserve them.
16. Serve: Refrigerate tart for at least 30 minutes before serving to set. Remove outer ring of tart pan before slicing. Best served the same day for optimal crust crispness.