In a medium saucepan, scrape the seeds from the vanilla bean and add them along with the sugar and milk. Heat the mixture over medium heat until it just begins to boil, stirring occasionally to prevent scorching. In a mixing bowl, beat the egg yolks until light and creamy, then mix in cornstarch. Gradually pour the hot milk mixture into the egg yolks while whisking constantly, then return it to the saucepan.

Over low heat, whisk the combined mixture continuously until it thickens and bubbles, about 3–5 minutes. Once thickened to a pudding-like consistency, remove from heat and stir in the butter until melted and smooth. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and allow it to cool completely.

While the pastry cream is cooling, prepare your pâte sucrée tart shell. If using a homemade crust, roll out the chilled dough and press it into a tart pan, trimming any excess. Preheat your oven to 375°F (190°C), then line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15–20 minutes until golden-brown, then cool the crust completely.

Once the pastry cream has cooled and the tart shell is ready, spread the creamy mixture evenly into the cooled crust. Rinse and slice fresh strawberries in half, then arrange them beautifully on top of the pastry cream, creating an eye-catching pattern.

In a small saucepan, gently heat the strawberry or apricot jam with a splash of water until melted and smooth. Using a pastry brush, apply a thin layer of this glaze over the arranged strawberries to give them a lovely shine and help preserve their freshness.

Cover the assembled tart with plastic wrap and chill it in the refrigerator for at least 1 hour before serving. If possible, enjoy the tart the same day for the best texture and flavor.