Step 1: Prepare the Tart Shell

1. In a mixing bowl, combine flour, sugar, and salt.
2. Add cold butter and work it into the flour until the mixture resembles coarse crumbs.
3. Mix in the egg yolk and cold water until the dough comes together.
4. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
5. Roll out the chilled dough on a lightly floured surface and fit it into a tart pan.
6. Prick the base with a fork, then refrigerate for another 15 minutes.
7. Preheat the oven to 350°F (175°C). Line the tart shell with parchment and baking weights.
8. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until golden brown.
9. Let the tart shell cool completely.

Step 2: Make the Pastry Cream

1. Heat milk with a split vanilla bean or vanilla extract in a saucepan until warm but not boiling.
2. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Gradually add warm milk to the egg mixture, whisking continuously.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
5. Remove from heat, strain if necessary, and let it cool with plastic wrap pressed against the surface to prevent a skin from forming.
6. (Optional) Fold in whipped heavy cream for a lighter texture.

Step 3: Assemble the Tart

1. Spread the cooled pastry cream evenly in the tart shell.
2. Arrange fresh strawberries in a decorative pattern on top.

Step 4: Apply the Glaze

1. Warm apricot jam with lemon juice until smooth.
2. Brush the glaze over the strawberries for a glossy finish.
3. Chill the tart for at least 30 minutes before serving.