In a food processor, blitz the flour and sugar. Add in the cold butter and pulse until the mixture resembles fine breadcrumbs. Tip in the egg yolks and blend again until just combined. Add in the ice water a little at a time until the pastry comes together in clumps.

Tip the dough out onto a clean work surface and gather it together. Squeeze to bring it together, but try to avoid kneading and working it too much or the pastry will be tough. Divide the pastry dough into two equal parts and flatten into discs. Wrap each disc tightly in cling film then pop in the fridge to chill for at least 30 minutes. This recipe makes two discs of dough, enough to make two tarts. At this point, you can freeze one of the dough discs for another day, if you wish.

Once the dough has chilled, roll out one of the chilled pastry discs into a circle about 10 inch diameter. Drape it carefully over the rolling pin and lift it into the tin, easing the pastry into the crevices. Do not stretch the pastry to make it fit. After lining the tin with pastry, gently fold the overhang of pastry over the lip of the tin. Using a rolling pin, roll over the top of the tin to cut off excess pastry. Prick several holes in the bottom of the pastry, then pop in the fridge to chill for a further 30 minutes.

Preheat the oven to 160C/320F. When the pastry shell has chilled sufficiently, prepare a piece of parchment paper large enough to fit inside the pastry with some overhang. Scrunch it up, then open again, so that it is malleable. Remove the tin from the fridge and press the paper into the shell, easing into the corners. Fill with baking beans (see notes), then pop the tin into the hot oven. Bake blind for 20 minutes, then remove the paper and baking beans. Bake a further 10 minutes until golden and biscuity. Working quickly, remove the tin from the oven and brush all over the inside bottom and sides with egg white. Pop back in the oven for a further 5 minutes until golden. Remove from the oven and cool completely.

Into a large saucepan, tip in the egg yolks, caster sugar, cornflour and salt. Whisk until combined, then gradually add in the vanilla and milk, whisking until completely smooth.

Place the pan over a medium heat and cook until the mixture starts to bubble gently. Keep cooking for around 7-9 minutes until thickened and the bubbles rise and pop lazily on the surface.

Remove the pan from the heat and stir in the butter until melted and silky. Transfer the mixture to a clean bowl and place some cling film directly on the surface of the creme pat. Leave to cool before using.

Once the creme pat has cooled, gently stir it to smooth, then transfer into the pastry shell. Smooth over the top, then place in the fridge whilst preparing the strawberries.

Cut the green leaves and stem off the strawberries, then cut each strawberry vertically in half. Place each half, cut side down, on a sheet of kitchen towel to absorb some of the juices ahead of using them to decorate the tart.

Pull the tart out of the fridge and arrange the strawberry halves in a circle starting in the middle with the pointed ends facing in. Keep building the layers, working out, until the whole of the top of the tart is covered. Then stand back and admire your beautiful work!

For the glaze, place the apricot jam in a small container and loosen by stirring or smooshing. Add a drop or two of water if you feel it's a little thick for brushing over the berries.

Using a pastry brush, gently brush all over each strawberry half with a little of the loosened jam, paying extra attention to the berries around the edges as an area easily missed. Pop the tart back in the fridge until ready to serve. Enjoy!