Recipe:

1. Make the pastry: Blend the pastry ingredients in a food processor until the mixture first forms clumps and then comes together in a ball. Roll the pastry onto a lightly floured board, to 5 mm thickness, and line a 25 cm loose-based tart tin. Chill for 30 minutes.
2. Make the crème pâtissière: In a saucepan, heat the milk and vanilla almost to boiling, then turn off the heat and set aside. In a mixing bowl, whisk together the egg yolks and sugar, until thick and pale. Sift the cornflour over and whisk until smooth. Gradually whisk in the warm milk.
3. Return the mixture to the saucepan and stir over a medium heat until it begins to thicken. Then turn the heat to low, and simmer, stirring continuously for 2-3 minutes, until the mixture is thick. Remove from the heat and transfer to a glass bowl. Cover with cling film making sure the film is touching the custard, that way the custard won’t develop a skin to it. Chill for 2 hours, or until cold.
4. Cook the pastry: Heat the oven to 190C/170c fan/5 gas mark. Line the tart with baking paper and top with baking beans (or use rice). Bake for 15 minutes. Remove the paper and beans, then bake for another 5 minutes. Remove from the oven and leave to cool.
5. Build the tart: Whisk the crème pâtissière to smooth it out, then add to a piping bag and pipe into the tart case and spread level.
6. Hull the strawberries and arrange cut-side down and snugly on top of the crème pâtissière. Gently heat the jam in a pan with 1 tbsp water. Using a pastry brush, glaze the strawberries with the jam, then leave to set for a few moments.