Prepare the Tart Shell:

• In a food processor, pulse together flour, powdered sugar, and cold butter until the mixture resembles coarse crumbs.
• Add the egg yolk and ice water gradually until the dough begins to form.
• Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
• Roll out the dough on a lightly floured surface and press it into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork and chill again for 15 minutes.
• Preheat your oven to 375°F (190°C) and bake the tart shell for 20-25 minutes or until lightly golden. Allow to cool completely.

Make the Pastry Cream:

• In a medium saucepan, heat the milk with the vanilla bean (if using) until just boiling.
• In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
• Slowly pour the hot milk over the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the cream thickens and begins to bubble.
• Remove from heat; stir in the butter and vanilla extract (if using). Transfer the pastry cream to a bowl, cover with plastic directly on the surface to avoid a skin forming, and chill until set.

Assemble the Tart:

• Once both the tart shell and pastry cream are completely cool, spread the pastry cream evenly in the shell.
• Arrange the strawberry slices decoratively on top of the cream.
• Optionally, brush a light apricot glaze over the strawberries for a shiny finish.

Serve:

• Chill the assembled tart for at least 1 hour before serving to allow flavors to meld. Enjoy as a sophisticated dessert or a charming brunch centerpiece.