Place flour, sugar, and cold butter in a bowl and rub together until resembling coarse sand.
Add an egg yolk to the mixture and combine into a smooth ball of dough.
Wrap dough in plastic and chill for at least one hour.
Roll out the chilled dough and line a tart tin; blind bake until golden and crisp.
Whisk egg yolks, milk, and vanilla in a saucepan over medium heat, stirring until thickened into a pastry cream.
Allow pastry cream to cool thoroughly.
Spread the cooled pastry cream into the baked tart shell.
Arrange fresh strawberries uniformly over the custard layer.
Brush the strawberries with strained apricot preserves for a professional glossy finish.
Chill the assembled tart for at least 3 hours before slicing to ensure a perfect structure.