Combine flour, sugar, and a pinch of salt in a mixing bowl. Add cold, cubed butter and use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs. Add egg yolk and cold water gradually, mixing until the dough just comes together. Turn onto a lightly floured surface, shape into a disk, wrap in plastic, and chill for 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Transfer to a 9-inch tart pan and press into the sides. Trim excess dough and prick the bottom with a fork. Bake on a parchment-lined baking sheet for 15 minutes or until golden brown. Remove from oven and let cool completely.
In a saucepan, whip heavy cream with powdered sugar and vanilla extract. Bring to a gentle simmer over medium heat, then remove from heat. Beat the mixture until it thickens slightly and forms soft peaks. Spread the cream evenly into the cooled tart shell.
Wash, hull, and slice the strawberries. Arrange the sliced berries on top of the cream layer in concentric circles or any decorative pattern desired. Ensure the strawberries are packed tightly for a vibrant appearance.
Heat apricot jam in a small saucepan until melted and smooth. Using a pastry brush, gently glaze the strawberries with the warm jam. Allow the glaze to set for a few minutes before serving.
Slice the tart and serve immediately, showcasing the glossy strawberries and crisp pastry. Optionally, refrigerate for up to 2 hours before serving to enhance flavor and presentation.
