Preheat your oven to 375°F (190°C). In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Cut in cold unsalted butter until resembling coarse crumbs, then gradually add cold water until forming a dough. Roll out the dough and fit into a tart pan, pricking the bottom. Bake for 20-25 minutes until golden, then let cool completely.

In a medium bowl, whisk together egg yolks and cornstarch. In a saucepan, heat heavy cream and milk over medium heat until just simmering. Gradually whisk the warm milk mixture into the egg yolk mixture to temper it.

Return the combined mixture to the saucepan over medium heat. Stir continuously, cooking for about 5-7 minutes until thickened.

Pour the thickened custard into the cooled pastry crust, smoothing it out gently. Allow to set at room temperature for 30 minutes before transferring to the refrigerator. Chill for at least 2 hours.

While the custard sets, rinse and slice fresh strawberries. Arrange the sliced strawberries on top of the custard artfully.

Warm apricot jam over low heat until runny. Glaze the strawberries with the warm jam using a pastry brush.

Slice the tart into wedges and serve chilled, optionally with whipped cream or vanilla ice cream.