Combine the pastry flour, sugar, and butter until crumbly. Mix until the mixture resembles coarse crumbs. Form into a dough, wrap in plastic, and chill for 30 minutes. Preheat the oven to 375°F (190°C), roll out the dough, fit it into a tart pan, prick the base with a fork, and bake for about 20 minutes until golden brown.

In a saucepan over medium heat, combine milk and heavy cream until simmering. Whisk together egg yolk and cornstarch in a separate bowl. Gradually pour the milk mixture into the egg mixture while whisking. Return to the saucepan and cook, stirring for about 5-7 minutes or until thickened.

Removed baked crust from the oven; let it cool slightly. Pour the custard into the pre-baked crust and spread evenly. Let it cool at room temperature for at least 30 minutes before transferring to the fridge to chill for at least 2 hours.

Once the custard is chilled, arrange fresh strawberries atop the custard. Gently warm apricot jam until liquid and brush over the strawberries.

Slice the tart into wedges. Serve fresh or within two days, keeping it refrigerated.