The quintessential strawberry Tart, classically French, with a shell that's buttery yet crisp and delicate. For contrast there is a sweet light layer of pastry cream to cushion the fresh strawberries gleaming beneath a glaze. It is so simple, with just a few components in complete harmony.

Tart Dough

This recipe make two 10-inch tarts. Freeze the other half or use to make the Raspberry Almond Tart.

1 cup plus 1 tablespoon confectioners' sugar
1 3/4 cups all-purpose flour
Pinch of salt
9 tablespoons unsalted butter, softened
1 large egg

1. Sift together the confectioners' sugar, flour, and salt into a bowl.
2. Place the butter in a food processor and process until smooth, about 15 seconds. Distribute the flour mixture over the butter, add the egg, and process just until the dough comes together; do not overmix. Turn the dough out onto the counter and divide it in two. Shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. (You may freeze the other half for up to one month.)
3. Let the dough stand at room temperature for 30 minutes to soften.
4. Dust a work surface lightly with flour. Dust one of the discs lightly with flour and, using a floured rolling pin, roll it out into about 12-inch circle.

Pastry Cream

2 cups whole milk
1/4 cup cornstarch
3/4 cup sugar
2 large eggs
4 yolks
4 Tablespoons butter
2 teaspoons real vanilla extract or half of a vanilla bean

1. Combine 1 1/2 cups of the milk with the sugar, and the vanilla seed and pod if using, in a medium, heavy saucepan, and whisk to dissolve the sugar.
2. In a medium bowl, dissolve cornstarch in the remaining 1/2 cup milk. Whisk the eggs and yolk into the dissolved cornstarch until completely smooth.
3. Bring the milk and sugar to a gentle boil over medium heat, stirring constantly. Stir 1/4 cup of the hot milk mixture into the egg mixture to temper it. Whisk in the remaining milk mixture, 1/4 cup at a time until completely combined.
4. Return the mixture to the saucepan and cook over medium-high heat until the custard thickens and comes to a slow boil. Cook stirring constantly, for about 2 minutes. Remove the pan from the heat and stir in the butter and vanilla until both are completely incorparated.
5. Pour custard through a fine-meshed sieve into a large bowl. Press plastic wrap over the surface of the hot pastry cream to prevent a skin from forming as the cream cools. Poke a few holes in the plastic wrap to allow steam to escape. Refrigerate until completely cold, about 3 hours. Makes 3 cups.

Glaze

Combine jam and 2 teaspoons water in heavy small saucepan. Simmer over medium-low heat 1 minute, stirring constantly. Strain glaze into small bowl. Push up pan bottom to release tart. Place tart on platter. Brush glaze over tart.(Can be prepared 8 hours ahead; let stand at room temperature.)

Assembly

1. Place the tart shell on a flat platter. Spread, using an offset spatula, the pastry cream all the way to the sides of the crust.
2. Hull the strawberries and set one whole strawberry aside and cut the rest in half. Place the whole strawberry at the center of the tart, tip up. Place the berry halves by leaning them tip up against the whole berry. Continue placing in concentric circle pattern to the edge of the tart. Brush using a pastry brush, the strawberries with the glaze. This will keep the fruit from browning and it adds shine. Serve within a few hours or the tart will be soggy.

Tip: You may brush the bottom of the tart shell with melted white chocolate and let it set before you fill with the cream, this will prevent the tart crust from getting soggy.