Strawberry Custard Tart

serves 10-12

1 batch of Flaky Pie Crust Dough
2 cups milk
3/4 cup sugar
6 egg yolks
pinch of salt
1 1/2 tsp. vanilla extract
1/3 cup all-purpose flour
2 Tbs. butter

1/2 cup apricot preserves
1 Tbs. water
2 pints fresh strawberries

Custard Filling:
Heat the milk with half the sugar on medium heat. Whisk the sugar with the milk until it dissolves. Keep warm.
Beat together the yolks and remaining sugar in a large mixing bowl. Add the salt and vanilla. Mix until smooth. Whisk in the flour slowly.
Bring the milk to a boil, then whisk about 1/3 of it into the yolk mixture. Bring the remaining milk mixture to a boil over medium heat and whisk in the yolk mixture.
Place the butter in the bottom of a cool mixing bowl. When the custard begins to boil, immediately pour the custard onto the butter in the bowl. Whisk the butter into the custard until it melts. Rub a piece of butter over the top of the custard so it doesn't develop a film. cover with plastic and chill for 1 hour.
Bring the preserves to a boil in a small saucepan. If preserves seem too thick, add water. Strain the preserves and set aside.
Trim the stems and top part of the strawberries, then slice each one into 4.
To assemble the tart, brush the glaze on the crust and let dry. Spread the cooled custard across the crust to about 1/4 inch. You won't need to use all the custard.
Arrange the sliced berries like dominos in concentric circles. Brush the finished strawberries with the apricot preserves.

Storage suggestions:
Cover well and place in refrigerator. Keeps fresh in refrigerator for up to 3 days.

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