Combine the flour and sugar in a mixing bowl. Add the cold butter cubes and use a pastry cutter or fingertips to blend until the mixture resembles coarse crumbs with pea-sized butter pieces.
1 1/4 cups all-purpose flour, 1/2 cup unsalted butter, 2 Tablespoons sugar
Add the egg yolk to the mixture and quickly knead until the dough begins to come together. Press the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
1 egg yolk
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Transfer to a tart pan and press into the edges. Prick the bottom with a fork and bake for 15 minutes or until lightly golden.
Meanwhile, in a saucepan, combine the Merlot and honey. Bring to a gentle simmer over medium heat, stirring constantly. Continue simmering until the mixture thickens slightly and reduces by about a third, approximately 10 minutes, then remove from heat and allow to cool.
2 Tablespoons honey, 1/2 cup Merlot wine
Arrange the sliced strawberries evenly in the baked tart crust. Using a pastry brush, glaze the strawberries with the cooled merlot mixture, creating a shiny, even coating.
300 grams fresh strawberries, 1/2 cup Merlot wine
Return the tart to the oven and bake for an additional 10 minutes to set the glaze and soften the strawberries slightly. Allow the tart to cool slightly before removing from the pan and serving.
