Cakeflor

Step 1. Prepare the Pâte Sablée: In a food processor, pulse flour, confectioners' sugar, and salt. Add cold butter and pulse until it looks like coarse crumbs. Add the egg yolk and pulse until the dough just comes together. Wrap in plastic and chill for 1 hour.

Step 2. Bake the Crust: Roll out the chilled dough on a floured surface and fit into a 9-inch tart pan. Prick the bottom with a fork, line with parchment paper and pie weights, and bake at 350°F (175°C) for 15 minutes. Remove weights and bake for another 10 minutes until golden. Cool completely.

Step 3. Make the Crème Pâtissière: In a saucepan, bring milk and vanilla to a simmer. In a bowl, whisk egg yolks, granulated sugar, and cornstarch. Slowly pour half the hot milk into the egg mixture to temper, then return everything to the saucepan. Whisk constantly over medium heat until thickened and bubbly. Remove from heat, stir in a knob of butter, and chill with plastic wrap touching the surface.

Step 4. Assembly: Spread the chilled pastry cream evenly into the cooled tart shell.

Step 5. Arrange the strawberries in concentric circles starting from the outer edge, overlapping them slightly for a professional look.

Step 6. Glaze: Warm the apricot jam with a splash of water, strain if needed, and gently brush over the strawberries for a high-gloss finish.